Young Leeks with Mustard-Tarragon Vinaigrette
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
1½ pounds small leeks, trimmed, rinsed and halved lengthwise
2½ tablespoons of extra-virgin olive oil
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
½ teaspoon minced green garlic
½ teaspoon lemon zest
1 teaspoon coarsely ground black pepper
1 tablespoon roughly chopped fresh tarragon
1. Preheat oven to 350°. Prepare an ice bath in a bowl. Bring a 2-quart pot of salted water to a simmer over medium-high heat. Add the leeks and cook, stirring occasionally, until crisp-tender, about 5 minutes. Using a slotted spoon, transfer the leeks to the ice bath. Let chill completely, about 1 minute. Transfer the leeks to a paper towel-lined sheet pan to drain, about 3 minutes.
2. Drizzle the leeks with the olive oil and toss to coat. Roast the leeks until they become slightly golden brown, about 5 minutes.
3. Meanwhile, in a medium bowl, whisk together the vinegar, mustard, green garlic and lemon zest to make a vinaigrette.
4. Remove the leeks from the oven and transfer to a platter. Spoon the vinaigrette over the leeks and garnish with the black pepper and tarragon. Serve hot or at room temperature.