From Alice Waters, The Art of Simple Food
12 small to medium leeks
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
fresh ground pepper
1/4 cup extra virgin olive oil
optional: 1 tablespoon chopped parsley
Trim and clean the leeks- cut the root and the hardest part of the green away. Take off any outer layers that look like they need to go. Cut the leek in half lengthwise, so you have half a tube. Hold the top of the section (that looks like a rainbow) under water and let the water wash down through the layers.
Cook for 7 to 12 minutes, or until tender, in abundant salted water. When the leeks are done, carefully lift them out, drain, and set aside.
Mix together the red wine vinegar, the mustard, the salt and pepper. Whisk in the olive oil.
Squeeze the cooled leeks gently to remove excess water. Gently toss the leeks with salt. When ready to serve, arrange on a plate and spoon the vinaigrette over, turning gently to coat. Top with parsley, if using.