Braised Leeks with Ceasar Vinaigrette

The beauty of seasonal vegetables never cease to amaze. In winter time, a variety of vegetables reappear at The Market and it is always a pleasure to contemplate new ideas and culinary opportunities. Leak is one of those vegetables at their best in winter time. We often serve them steamed with a French Vinaigrette or in a rich hearthy soup with potato and Pancetta, such a treat.
But, who does not like a good Caesar Salad. Well, here is a new way of serving leeks with a simple creamy and rich sauce you can dunk a piece of bread in ! A real treat and so easy to prepare.

INGREDIENTS
Serve 4
3 Large Leeks
2 Tablespoons Olive Oil
Salt & Pepper to taste

Vinaigrette
2 Garlic cloves minced (I use a Microplane)
2 Teaspoons Dijon Mustard
2 Teaspoons Lemon Juice
3 Anchovy fillets
1/2 Cup of your best Olive Oil
1/4 Cup of Mayonnaise
1/2 Cup freshly grated Parmesan cheese
2-3 Teaspoons Capers in Salt or Vinegar
Salt & Pepper to taste

PREPARATION
Preheat your oven at 180 C or 375 F
Clean your leeks to remove any bits of earth that got stuck in between layers. Cut the ends on both sides and set aside in the freezer for another recipe.
Cut them in 10cm (about 4 inches) long pieces. Split them in half and place them at the bottom of a baking dish. Pour about a cup of lukewarm water at the bottom and bake in the oven for 30 minutes.

In the meantime, prepare your Vinaigrette. In a medium size bowl, pour the garlic, mustard and anchovy fillets. Using a fork, crush the anchovies to resemble a puree. and mix well. Now switch to using a whisk and slowly pour the olive oil, almost drop by drop mixing continuously to emulsify the mixture. The mixture will thicken as you pour the olive oil and become like a mayonnaise. Add your lemon juice, mayonnaise, salt and pepper and finally the grated parmesan. 
Let the mixture rest at room temperature for an hour, so all the ingredients have a chance to meet and mingle. 
After 30 minutes of cooking, check for doneness. If still firm, add a little water and put a lid on and leave for another 10-15 minutes, until tender. Remove the leeks from the oven and place about 3 pieces per person. Spoon over the vinaigrette, sparkled with a few good quality capers and freshly grated parmesan. Serve with a piece of fresh baguette and a glass of red wine ! Happy !