Leek Vinaigrette

Preparation

• • Cut off the green part of the leeks. Set aside for another use (soup, broth, etc.). Carefully wash the white part of the leeks.
  • Place a steaming basket in the bottom of a pot. Add enough water to just reach the bottom of the steamer. Cover the pot and bring to a boil. Place the leeks in the steaming basket. Cover and steam the leeks until tender, about 10 minutes, making sure there’s always water in the pot. Set the leeks aside on a plate. Let cool, then refrigerate.
  • In a bowl, whisk together the egg yolk and vinegar. Whisk in a little oil. Add the remaining oil in a thin stream while whisking. Season with salt and pepper.
  • On a work surface, slice the cooled leeks in half lengthwise. Divide among four plates. Drizzle with the vinaigrette.