Name: Leeks in Vinaigrette
Yield: 4 Servings
Ingredients: 4 large leeks, white and pale-green parts only, tough outer layer removed; Kosher salt; 1 small shallot, finely chopped; ½ garlic clove, finely grated; 1 tablespoon Sherry vinegar or red wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon whole grain mustard; ½ teaspoon finely chopped fresh thyme; ¼ teaspoon sugar; ¼ cup olive oil; Freshly ground black pepper

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Peden + Munk

Despite being a timeless classic, it’s probably been a while since you made this dish. Entertaining bonus: It gets better as it sits, which means you’ll be rewarded for making it ahead of time.

Recipe notes