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| What You Need: |
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8 firm fresh leeks, 1 to 1½ inches in diameter
¼ cup sour cream
¼ cup cider vinegar
½ teaspoon Dusseldorf-style prepared mustard, or substitute other hot prepared mustard
½ teaspoon freshly grated horseradish, or 1 teaspoon bottled grated horseradish, drained and squeezed dry in a towel
½ teaspoon salt
Freshly ground black pepper
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| How To Cook: |
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1. With a sharp knife, cut off the roots of the leeks and strip away any withered leaves. Line up the leeks in a row and cut off enough of their green tops to make each leek 6 or 7 inches long. Then slit the green parts in half lengthwise, stopping where they shade into white. Carefully spread the leaves apart and wash the leeks under cold running water to rid them of all sand.
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2. Lay the leeks in 1 or 2 layers in a heavy stainless-steel or enameled skillet or a flameproof casserole just large enough to hold them flat. Pour in enough cold water to cover them and bring to a boil over high heat. Reduce the heat to low, and simmer gently for 10 minutes, or until the leeks show only the slightest resistance when pierced with a fork. Do not overcook.
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3. With tongs or a slotted spoon, transfer the leeks to a double layer of paper towels and let them drain for a minute or two. Then arrange the leeks in a serving dish or deep platter just large enough to hold them. In a small bowl, combine ¼ cup of the leek cooking liquid with the sour cream, vinegar, mustard, horseradish, salt and a few grindings of black pepper.
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4. Beat the mixture with a whisk or spoon until it is well blended, and taste for seasoning. Pour the dressing over the leeks. Cool to room temperature, then refrigerate the leeks for about an hour, or until chilled.
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