Leeks Vinaigrette Recipe

Place leeks in a large bowl of cold water; let soak 30 minutes until free of grit.

Meanwhile, in a large soup pot, combine 4 quarts cold water, garlic, juice of 2 lemons, thyme, and salt. Bring to a boil over high heat. Reduce heat, and simmer about 30 minutes (while leeks soak).

Remove leeks from water; add to cooking liquid. Poach until tender, 15 to 20 minutes. Drain and pat dry.

Combine juice of last lemon and mustard in a small bowl (reserving lemon slices for garnish, optional). Whisk in olive oil, then toss over leeks.

Season with salt and pepper; top with thyme and lemon slices (if using).