You didn’t know me when I first came to NYC from Texas in my early twenties.
I was a dancer/singer struggling to get work and auditioning for shows. I lived in a tiny studio apartment in the West Village. And, believe it or not I didn’t know how to cook! I wanted to learn though. I tried many recipes in my small kitchen. They weren’t bad, but I knew I needed some lessons.
I heard about a cooking class at a little French restaurant called Le Petite Robert right near my apartment. I went to my first class and fell in love. I remember it like it was yesterday. One of the first dishes we made was a classic French appetizer, Leeks Vinaigrette.
- To prepare leeks, cut off the bottom inch and remove the tough outer layers. Make a cut lengthwise down each leek and wash very well in between all layers.
- Fill a medium pan 3/4 full with water and bring to a boil. Place leeks in the pot with a dash of salt. Turn down heat a little to a strong simmer and cook leeks until tender when pierced with a paring knife, about 10 minutes. Drain and let leeks cool to room temperature.
- Combine mustard and vinegar in a bowl and whisk to combine. Then whisk in olive oil and season with salt and pepper.
- Arrange leeks on a platter and season with black pepper, parsley, and chives. Spoon vinaigrette over leeks.