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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.
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2. Then slit the green parts in half lengthwise, stopping within about ½ inch of the root ends. Carefully spread the leaves apart and wash the leeks under cold running water to rid them of all sand.
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3. Lay the leeks in one or two layers in a heavy stainless-steel or enameled skillet or casserole just large enough to hold them flat. Pour in enough cold water to cover them by about 1 inch and bring to a boil over high heat.
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4. Reduce the heat to low, cover the pan partially, and simmer for 10 minutes, or until the leeks show only the slightest resistance when their bases are pierced with a fork.
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5. With tongs or a slotted spoon, transfer the leeks to a double thickness of paper towels and let them drain for a minute or two. Arrange the leeks attractively in a serving dish or deep platter and pour the Creole vinaigrette sauce over them.
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6. Cool to room temperature, and then refrigerate the leeks for at least 1 hour to chill them thoroughly before serving.
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