the dusk is a taxi to all the feelings that follow the fullest of days. an ode to the hours of light in which we dress ourselves both fancy and free. the feeling of elation when hands are dark and stained with the pores of the earth beneath us. each day to dig a little deeper, uncover a new moment, call it from dormancy, and greet it with humanity.
succulent white leek stems stand erect from their swell of dirt – true beacons of a winter well worn and a spring eagerly awaited. what follows is very little preparation for a modest allium. a pot of salted water serves the final resting place to submerge, just until tender. and no sooner can you soak the softened skin with a bright bath of lemon, vinegar, mustard and oil. in the dusk of the spring, leeks vinaigrette.
- 6 medium leeks
- kosher salt
- 4 tbl lemon juice
- ½ tsp lemon zest
- 2 tbl white balsamic
- 2 tsp dijon mustard
- 1 shallot, minced
- ½ cup grapeseed oil
- 2 tsp capers
- from the bottom, cut leeks lengthwise, starting about one inch up from the root end - do not slice all the way through. carefully open the leek as you would a book, and remove all grit and sand trapped amongst the layers.
- bring a wide skillet or pot to a boil with a few dashes of kosher salt. add leeks and boil until they have softened yet retain firmness - not long enough for them to mush - about 5-7 minutes (you may check their tenderness with a fork). transfer leeks to a colander and run cool water over them to stop their cooking. split leeks all the way through and drain the remaining water from them.
- in a small bowl whisk together the lemon juice, zest, balsamic, mustard, and shallot. while whisking, slowly add grapeseed oil until emulsified and smooth.
- serve leeks with vinaigrette and capers.