4 Servings

12      leeks
1/4 c  olive oil
4 t      vinegar, your choice
Salt, black pepper, Fresh Ground
1 T    Fresh parsley, chopped
1  T   Mustard, to taste

PREPARATION:
Clean the leeks; cut off most of the green parts and wash leeks very thoroughly, split if necessary, under cold running water. If they are large, do split them lengthwise; each piece should be about the size of a large stalk of asparagus. Tie them into bundles in two places, put them in boiling salted water just to cover, and cook them slowly for 25 minutes, or until they are tender but not limp. Drain them well (and be sure to save the broth to add to a soup). The leeks may be presented in a serving dish or arranged on individual plates. Make your vinaigrette in a bowl, adding mustard to taste, and whisk the dressing well until it is almost opaque, or emulsified, and pour it over the leeks.

Enjoy

Chef Murph

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