Leeks with Vinaigrette


Leeks are extremely popular in France and when I lived there I had this dish several times a week. It’s hard to find slender leeks here in the United States but when I do, I make this dish.

4 slim leeks

Rinse the leeks. Peel away the out leaves to make sure there is no dirt inside. Cut off the roots and the dark green leaves, leaving at least 8 inches of leek.

Place leeks in a large pot. Cover leeks with water. Turn heat to medium high and bring to a boil. Lower heat and cook, covered for about 10 minutes, until leeks are soft. Remove and drain leeks and place on a serving dish. Top with vinaigrette.

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