Serves 4 to 6
Leeks are a delightful vegetable. Unfortunately, they are not much used in the U.S. This delectable recipe however is a worthy addition to your culinary repertoire. Zesty, yet sophisticated, it gives a new depth to side dishes.
3 or 4 leeks, depending on size
1/4 cup cider vinegar
1 teaspoon paprika
1 tablespoon Sweet and Hot Brown Mustard
Cayenne to taste
1/4 cup olive oil
Salt to taste
Trim the leeks to leave only about four inches of the greens. Split in half. Rinse thoroughly to remove any sand and mud. Leeks are very fond of collecting sand and mud. Tie back together with twine and drop into rapidly boiling water. After water returns to the boil, continue cooking for one minute only. Then remove and plunge into ice-cold water. This blanching process sets the color and flavor. Now you may return to the boiling water and cook to your desired degree of tenderness. Test for tenderness by nibbling a bit of the green. The time will vary greatly depending on the size and age of the leeks. When done to your liking, remove from the boiling water and again put into ice water. Leave until thoroughly chilled, then drain thoroughly. Meanwhile, whisk the vinegar, paprika, mustard and cayenne together. Then slowly add the oil, whisking all the while. Whisk in salt to taste. Arrange the leeks attractively on a serving dish and drizzle the vinaigrette over them.