Poached Leeks With Lemon-And-Parsley Oil

• 8 medium-size leeks, white and light green parts only, washed well
• 2 teaspoons fresh lemon juice
• 2 teaspoons lemon-and-parsley oil (recipe above)
• 1/2 teaspoon salt, plus more to taste
• Freshly ground black pepper to taste

1. Bring a large pot of lightly salted water to the boil.
2. Reduce to a simmer.
3. Add leeks and cook until tender, about 25 minutes.
4. Drain well and set aside to cool.
5. Place leeks on a plate and drizzle with the lemon juice and lemon-and-parsley oil.
6. Sprinkle with salt and pepper.
7. Can be served cold or at room temperature.

leeks, lemon juice, lemonandparsley oil, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/10891 (may not work)