In this classic French first course, the vegetables are first poached, then marinated in vinaigrette. For deeper flavor, the vegetables can be braised in stock instead of poached. The leeks are especially delicious when garnished with sieved egg yolk (called “mimosa” for its resemblance to the golden flower and most often used with asparagus). The leeks can also be combined with other components to create an elegant composed salad, such as the one on page 312.

　　

Ingredients

Serves 4

　　1 sprig thyme

　　Juice of 1/2 lemon

　　Coarse salt

　　6 small or 3 medium leeks (about 13 ounces), white and pale green parts only, halved lengthwise and washed well (or left whole if very small)

　　Lemon Vinaigrette (page 357)

　　

Step 1

Poach leeks Bring 5 quarts water to a boil in a large pot with the thyme, lemon juice, and 2 teaspoons salt. Add leeks and reduce to a simmer, then cook until tender, 6 to 10 minutes (or 12 to 15 minutes if medium-size). Remove carefully with tongs and drain on paper towels.

　　

Step 2

Marinate Put leeks in a shallow dish and pour vinaigrette over. Let stand at room temperature for 30 minutes or refrigerate, covered, up to 1 week.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.