|Water||1 Cup (16 tbs) (As Required, To Cover)|
|Vinaigrette sauce||1 Cup (16 tbs)|
Cut off the tops of the leeks, leaving one to two inches of green part.
Use the leek tops for other purposes, such as in soup.
Cut the stalks in half to within half an inch of the root end.
Rinse leeks thoroughly in cold water to remove sand.
Make neat bundles of leeks and tie them with string to keep them from falling apart as they cook.
Place them in a saucepan or kettle, cover with water and add salt.
Simmer, partly covered, until the leeks are tender, twenty to forty minutes, depending on their size.
Drain and chill until ready to serve.
Arrange leeks on chilled plates.