Leeks Vinaigrette

• 1 sprig thyme
• Juice of 1/2 lemon
• Coarse salt
• 6 small or 3 medium leeks (about 13 ounces), white and pale green parts only, halved lengthwise and washed well (or left whole if very small)
• Lemon Vinaigrette (page 357)

1. Poach leeks Bring 5 quarts water to a boil in a large pot with the thyme, lemon juice, and 2 teaspoons salt.
2. Add leeks and reduce to a simmer, then cook until tender, 6 to 10 minutes (or 12 to 15 minutes if medium-size).
3. Remove carefully with tongs and drain on paper towels.
4. Marinate Put leeks in a shallow dish and pour vinaigrette over.
5. Let stand at room temperature for 30 minutes or refrigerate, covered, up to 1 week.

thyme, lemon, salt, leeks, lemon vinaigrette

Taken from www.epicurious.com/recipes/food/views/leeks-vinaigrette-393833 (may not work)