Ingredients
For the leeks:
2 quarts water or vegetable broth
2 T olive oil
2 garlic cloves, unpeeled
1 sprig thyme
1 clove
1 bay leaf
salt and pepper
4 large leeks, split, white part only
For the dressing and garnish:
1 T lemon juice
1 T sherry vinegar
1 t balsamic vinegar
1 t Dijon mustard
1 large egg yolk
1 T black truffle oil, optional
1/2 c olive oil
salt and pepper
1/2 c arugula
1/4 c Marcona almonds, sauteed until golden
Preparation
Prepare leeks: Combine broth or water, 3 T oil, garlic, thyme, clove, bay leaf and season with salt and pepper. Bring to a boil, reduce to simmer, carefully add leeks, partially cover and simmer until tender, 15-30 min. Cool.
For dressing: Add lemon juice, vinegars, mustard, egg yolk and truffle oil if using to blender jar. Drizzle 1/2 c olive oil in while blending on high.
To serve: Grill leeks until lightly charred, transfer to serving plate and cut each in half crosswise. Drizzle dressing over leeks and sprinkle with arugula, toasted almonds and cracked black pepper.
