Poireaux Vinaigrette (Leeks vinaigrette)

• 4 large unblemished leeks, about 2 pounds
• Salt to taste
• 1 tablespoon imported mustard, preferably Dijon
• 2 tablespoons red wine vinegar
• Freshly ground pepper to taste
• 3/4 cup peanut, vegetable or corn oil
• 1 tablespoon finely chopped parsley

1. Trim off root ends of the leeks, but leave the bases solid and intact.
2. Trim off green tops crosswise, leaving a base about five or seven inches long.
3. Use the green parts of the leeks for soups and seasoning in other dishes.
4. The trimmed weight is about 1 1/4 pounds.
5. Using a sharp knife, split the leeks in half lengthwise, starting about two inches from the stem end and cutting through the leaves.
6. Rinse the leeks well under cold running water to remove the dirt between the leaves.
7. You may tie the leeks with string.
8. Put the leeks in a casserole and add cold water to cover with salt to taste.
9. Bring to the boil and simmer 10 to 15 minutes or until tender.
10. The cooking time of the leeks will vary, depending on the size and age of the leeks.
11. Take care never to overcook leeks or they will be mushy.
12. Drain the leeks thoroughly and let stand until cool enough to handle, then press them between the hands to extract excess liquid.
13. Split the leeks in half lengthwise and then in half crosswise.
14. Arrange them neatly on a serving dish.
15. Put the mustard, vinegar, salt and pepper to taste in a small bowl.
16. Beat vigorously with a wire whisk.
17. Gradually add the oil, beating constantly.
18. Spoon the sauce over the leeks and sprinkle with finely chopped parsley.

leeks, salt, imported mustard, red wine vinegar, freshly ground pepper, peanut, parsley

Taken from cooking.nytimes.com/recipes/5179 (may not work)