Steamed Leeks with Mustard Vinaigrette

Leek tops should be dark green and fresh, not limp or dried out. The bulb ends should have fringes of small crisp-looking roots still attached; avoid split or soft bulbs, or those with large blemishes.

6 medium leeks (about 2¼ lbs)
2 Tbsp. olive oil
1 Tbsp. grainy mustard
1 tsp. Dijon mustard
2 tsp. white-wine vinegar
sea salt
black pepper, freshly cracked

Trim tough, dark greens from leeks; discard. Halve leeks lengthwise, and cut off root ends, leaving as much of bulb intact as possible. Rinse each half under running water, carefully separating layers to loosen dirt.

Place a steamer basket over a saucepan filled with water; simmer. Prepare a large bowl of ice water.

Place leeks in steamer basket, cover and steam, until very tender, 10-12 minutes. Transfer to bowl of ice water to cool; drain. Dry on paper towels, cut side down, patting gently.

In a small bowl, whisk oil, mustards, and vinegar; season with salt and pepper. Arrange leeks on a platter; spoon vinaigrette over top.

Makes 4 servings.