I made this dish to accompany the filet mignon for Richard's birthday meal. The leeks are smaller than you'd find in the store...Richard and I had just picked them from the almost frozen garden. Delicious.
8 medium leeks
2 teaspoons salt
2 oz. pancetta (I used bacon instead)
4 tablespoons olive oil
1 tablespoon red-wine vinegar
1 teaspoon Dijon mustard
1-2 teaspoons chopped flat-leaf parsley
Halve each leek lengthwise to within 2" of root end. Rinse well under cold running water to wash away sand. Cover leeks with cold water in a heavy skillet. Add salt and simmer leeks, uncovered, until tender, about 10-15 minutes.
Transfer leeks to a bowl of ice and cold water to stop cooking, then drain and pat dry with paper towels.
In the meantime, while leeks are simmering, finely chop bacon and cook until brown, about 5 minutes.
Whisk together vinegar, mustard and olive oil, salt and pepper to taste until emulsified. Add leeks and gently toss to coat. Serve topped with bacon and parsley.
Recipe from Gourmet magazine, January 2004 found on epicurious.com