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Leeks marinated in a lemony vinaigrette are offered at room temperature

Martha Stewart Living, September 2006

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Servings:
12
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Ingredients

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Directions

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  • Make the poached leeks: Bring thyme, lemon juice, a large pinch of salt, and 5 quarts water to a boil in a large stockpot. Add leeks; reduce heat, and simmer until tender, about 15 minutes. Using tongs, transfer leeks to paper towels to drain; discard thyme and cooking liquid. Transfer leeks to a platter.

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  • Make the vinaigrette: Whisk together mustard and lemon zest and juice in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.

  • Pour vinaigrette over leeks. Let stand 30 minutes.

Cook's Notes

Leeks can be refrigerated, covered, up to 2 days; bring to room temperature before serving.

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