Pencil Leeks in Gribiche Yogurt Sauce
A postcard from the nexus of garden and table
alternate title: Pencil Leeks — God’s Gift from the Garden
I was thinning my 50-foot row of leeks the other morning wondering what I should cook with them. For those who don’t eat leeks often, they take on a silky smooth texture with a mild onion-like flavor when cooked. My usual go-to idea is to steam them until impossibly tender then submerge them in a mustardy vinaigrette. A perfect meal in the early summer.