Recipe from Amanda Gaddy of Shawnee, Okla.

Prep Time: 10 minutes

Total Time: 20 minutes 

 6 medium leeks, dark green tops trimmed
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon water
3/4 teaspoon kosher salt, plus additional for salting water
1/2 cup extra-virgin olive oil
Freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
1 to 2 teaspoons chopped fresh tarragon leaves, optional

1.  Bring a large pot of water to a boil over high heat, then salt it generously. Trim the root end of the leeks, leaving enough to hold the leaves together, and halve lengthwise.

2.  Rinse very well under running water to flush out any grit trapped between the leaves. Add the leeks to the boiling water and cook until tender, 7 to 10 minutes.

3.  Prepare the viniagrette while the leeks cook.  Whisk together the vinegar, mustard, water, and the 3/4 teaspoon salt in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.

4.  Once the leeks are finished transfer them to a paper towel-lined plate to drain. Pat dry and lay them on a serving platter.

5.  Drizzle the vinaigrette evenly over leeks, turn them to coat, and scatter the parsley and the tarragon, if using, over the top. Serve immediately or up to 2 hours later at room temperature

Servings: 4