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Leeks Vinaigrette

From Nina Marcinowski (Martha Stewart’s recipe)

Serves 4

Ingredients:

• 4 medium leeks, halved lengthwise, well washed
• 1 ½ cups chicken or vegetable stock or water
• 1 teaspoon unsalted butter
• 3 tablespoons white wine vinegar
• 2 tablespoons Dijon mustard
• ¼ cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• Chopped fresh herbs, such as parsley, chervil, and tarragon, for garnish

Directions:

1. Place leeks; cut side up, in one layer in a large straight-sided skillet. Add chicken stock and tarragon, and bring to a boil over high heat.
2. Add butter, reduce the heat to medium, and simmer. Cook until leeks are tender when pierced with the tip of a knife, 10 to 12 minutes.
3. Carefully remove leeks from skillet, and place on a platter; set aside.
4. Strain cooking liquid through a fine-mesh sieve. Measure ¼ cup liquid, and set aside. Reserve remaining liquid for another use or discard.
5. In a small bowl, whisk together vinegar and mustard. Add oil gradually while whisking constantly. Whisk in ¼-cup leek liquid. Season with salt and pepper.
6. Spoon over leeks. Garnish with chopped herbs. The leeks may be served hot or chilled.

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