1 garlic clove, minced
3 tablespoons olive oil
8 leeks, white and light green parts only, cleaned (see tips on leeks)
1 ½ cups chicken broth
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoons Dijon mustard
- 2 tablespoons finely chopped Italian parsley, plus more for garnish
- 2 teaspoons lemon zest
- Salt and freshly ground black pepper to taste
In a skillet large enough to hold the leeks in one layer, heat 2 tablespoons of the olive oil over medium-high heat.
Put the leeks in the skillet and cook, using tongs to turn them, for about 5 minutes, or until lightly browned. Add the broth, cover and cook for about 10 minutes, or until the leeks are tender when pierced with a knife. Transfer the leeks to a serving platter with a rim.
Off the heat, add the remaining 1 tablespoon oil, lemon juice, mustard, parsley, lemon zest and garlic to the skillet, and whisk to combine. Season with salt and pepper. Spoon the mixture over the leeks and garnish with parsley. Serve immediately, or chill.
May be made one day ahead, covered and refrigerated.
Serves 4 people.