Leeks Vinaigrette

Directions

1. 1
   Poach leeks Bring 5 quarts water to a boil in a large pot with the thyme, lemon juice, and 2 teaspoons salt.
2. 2
   Add leeks and reduce to a simmer, then cook until tender, 6 to 10 minutes (or 12 to 15 minutes if medium-size).
3. 3
   Remove carefully with tongs and drain on paper towels.
4. 4
   Marinate Put leeks in a shallow dish and pour vinaigrette over.
5. 5
   Let stand at room temperature for 30 minutes or refrigerate, covered, up to 1 week.