Warm Leeks Vinaigrette (Poireaux Tiedes en Vinaigrette)
Steamed leeks are dressed with honey-mustard vinaigrette and served warm.
- Servings: 6
Photography: James Merrell
Source: Martha Stewart Living, March 2001
- 4 teaspoon sherry vinegar
- 4 teaspoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 4 teaspoons extra-virgin olive oil
- 3 bunches leeks (about 15)
Whisk together vinegar, mustard, honey, salt, and pepper in a large bowl. Slowly drizzle in olive oil, whisking constantly, until well combined; set aside.
Trim leeks to about 6 inches, leaving only white and light-green parts. Trim roots, and cut leeks in half lengthwise. Wash well under cold running water to remove any dirt; set aside.
Place a metal steamer basket in a large saucepan. Fill with water up to the bottom of the basket, and bring to a simmer. Add the leeks, cover, and steam until leeks are tender, about 10 minutes. Remove the leeks, and drain on paper towels to remove any water. Place leeks in bowl with vinaigrette, and toss to combine. Serve hot or at room temperature.