Ingredients

Yield: 4 to 6 servings
Prep time: 15 minutes
Cooking time: 15 minutes
Marinating time: 3 to 4 hours

6 leeks, white part only, roots and green leaves removed, halved lengthwise, thoroughly washed
3 tablespoons corn oil
1 teaspoon white vinegar
Juice of lemon
1/2 teaspoon salt
1/4 teaspoon white pepper
1 small clove garlic, crushed in a garlic press
1 teaspoon prepared Dijon mustard
1/4 cup chopped flat-leaf parsley

Directions

Cook the leeks in lightly salted water for about 15 minutes. Drain well and cool.

Mix toether all the remaining ingredients. Place the leeks in a flat dish and pour the sauce over all. Let stand three to four hours before serving.

May be served cold or at room temperature.