Leeks in Mustard Vinaigrette

If you've ever wondered what to do with leeks, here's a great start! They cook well in aromatic broths and give a great excuse for a fun dressing/vinaigrette/salsa. Everyone will totally believe you are a French-trained cook after serving this fun little dish. 

Leeks in Mustard Vinaigrette

How to Cook Everything Vegetarian
by Deborah Madison

6 to 8 leeks, including an inch of the pale greens
Aromatics: 1 bay leaf, 5 parsley sprigs, 4 thyme sprigs
1 large carrot, thinly sliced
1 celery rib, thinly sliced

Mustard Vinaigrette
2 tablespoons aged red wine vinegar, sherry vinegar, or fresh lemon juice
2 shallots, finely diced
1 clove garlic, minced
1/4 teaspoon sea salt
1 tablespoon Dijon mustard
2 tablespoons creme fraiche or sour cream
1/3 cup olive oil
freshly milled pepper
2 tablespoons snipped chives
1 tablespoon chopped parsley
3 tablespoons capers, rinsed

Save the cooking broth for risotto or soup broth; use the vinaigrette over beans, cauliflower, broccoli, or grilled fennel. For a vegan version, substitute more dijon in place of the sour cream.