Serves 4
8 medium leeks, dark green parts trimmed
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
6 tablespoons extra-virgin olive oil
1 bottle wheat beer, divided freshly ground black pepper
4 fresh thyme sprigs
1 tablespoon minced flat-leaf parsley
• Slice the leeks lengthwise to about 1 inch above the root end (trim off the tough outer layer and most of the hairy roots), and soak in a large bowl of water for 15 minutes. Rinse under more cold water to remove any sand between the layers. Drain on paper towels.
• In a small dish, whisk together the vinegar, mustard and salt. Slowly whisk in the oil until emulsified. Stir in 2 teaspoons of the beer, and season with pepper.
• Pour the remaining beer into a 12-inch, deep-sided skillet. Add the leeks, thyme sprigs and enough water to cover. Bring just to a simmer, and cook over medium-low heat until the leeks are tender but not mushy, about 7 to 10 minutes.
• Transfer the leeks to a paper-towel-lined plate to drain. Arrange on a serving platter while still warm, and spoon the vinaigrette over the leeks. Sprinkle with the parsley and serve.