Food & Cooking Recipes Appetizers Leeks in Vinaigrette By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 12 Leeks marinated in a lemony vinaigrette are offered at room temperature Ingredients 1 sprig fresh thyme Juice of 1/2 lemon Coarse salt 6 medium leeks, white and pale-green parts only, halved lengthwise and rinsed well 1 teaspoon Dijon mustard 2 teaspoons finely shredded (about ½ lemon total) lemon zest, plus 2 tablespoons fresh lemon juice 5 tablespoons extra-virgin olive oil ¼ teaspoon coarse salt Freshly ground pepper Directions 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. 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. Print