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Number of servings: 6

Ingredients:

6 leeks (discard the dark green tops)

3 cloves of garlic, sliced thinly

6 – 8 sprigs of fresh thyme

juice of 3 lemons

4 tbsp olive oil (use extra virgin olive oil)

1 ½ tbsp salt

2 tsp Dijon mustard

salt and black pepper, to taste

extra sprigs of thyme, for garnish

Preparation:

Slice off the dark green tops and the very bottoms of the leeks, halve lengthwise and place in a large bowl of cold water. Allow the leeks to soak at least half an hour to remove dirt and grit – rinse the leeks thoroughly between soaking and using.

While the leeks soak, bring 4 quarts of water, the sliced garlic, 1 ½ tbsp salt and the juice of 2 lemons to a boil in a large stockpot. Reduce the heat and simmer until the leeks are soaked and rinsed. Add the leeks to the pot and continue simmering for 15 – 20 minutes or until the leeks are tender. Drain the cooking liquid and pat the leeks dry with a clean kitchen towel.

In a small bowl, whisk together the Dijon mustard, the juice of 1 lemon and olive oil, along with a pinch of salt and black pepper. Toss the leeks with the lemon dressing to coat and serve, topped with a little freshly ground black pepper and thyme sprigs.