Leeks Vinaigrette

Ingredients

• 6 long leeks
• 1/4 cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon finely ground black pepper

Directions

1. Fill a large, wide pot, about 12 inches across, halfway with salted water, using 2 teaspoons of salt for 2 quarts of water, and bring it to a boil. As it heats, clean the leeks without cutting them into pieces.
2. Rinse away any dirt you can see on the outside. With the tip of a sharp knife, make a small cut in each leek just below the place where the solid stalk starts to fan into leaves.
3. From that cut, slice through the leek up to the ends of the green leaves, leaving the stalk intact.
4. Fan the leaves open and rinse the leek under running water, working out any grit tucked between the layers.
5. Trim away the dark green tops, keeping about an inch or two on the stalk, or three if you want a stronger green-leek flavor.
6. Trim off the root end as closely as you can, which helps the leek hold together while it cooks.
7. When the water reaches a boil, lower the prepared leeks into the pot carefully. Bring the water back to a simmer, then reduce the heat so it stays there. Set a timer and cook for 8 to 10 minutes, until a sharp knife slides easily into the thickest section of the largest leek.
8. For leeks about an inch thick, the color should be just starting to shift from bright green to olive-y green around the 8 minute point. If the leeks are thicker, let them cook a little longer.
9. Using tongs, lift the leeks out gently and transfer them to an ice water bath so they stop cooking.
10. Take the leeks out of the ice water and set them up to drain. A rimmed roasting pan works well for this if you prop it at an angle, letting the water run out of the leeks. Leave them there for 10 minutes or so while you prepare the vinaigrette.
11. Combine the olive oil, vinegar, mustard, salt, and pepper in a jar, then whisk until the dressing is fully emulsified.
12. Arrange the leeks in a long rimmed serving dish; a Pyrex casserole dish is fine here too. Spoon some vinaigrette over the top, turn the leeks carefully, and add a little more vinaigrette to the other side.
13. Cover the dish with plastic wrap and leave the leeks to marinate for at least 2 hours, or for as long as 3 days. If they will sit for more than 2 hours, chill them. The more time they spend in the vinaigrette, the more tender and flavorful they become.
14. Serve the leeks at room temperature.
15. For an alternative presentation, slice the marinated leeks crosswise into 1-inch pieces and serve them with roasted red bell pepper strips that have been marinated in the same vinaigrette.