Ingredients
- 6 leeks
- 1 Tbs white wine vinegar
- 1 1/2 tsp Dijon mustard
- salt to taste
- black pepper to taste
- 4 Tbs olive oil extra-virgin
- 2 tsp tarragon minced fresh
Servings:
Units:
Instructions
- Trim and discard dark green tops of leeks. Slice lengthwise and clean layers well.
- Bring several inches of water to a boil in a large saucepan. Place leeks in a single layer in a steamer basket, and place basket in the pan. Cover pot, steam until leeks are tender (15 minutes).
- Remove leeks from basket, place on a platter, pat dry. At this point they can be refrigerated until well chilled.
- Whisk vinegar, mustard, S&P to taste in a small bowl. Whisk in oil until smooth. Whisk in tarragon. Drizzle the dressing over warm or chilled leeks. Serve immediately.
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