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Trim root end of leeks, leaving as intact as possible so they don’t break apart while cooking. Cut in half, lengthwise. Don’t throw away tough outer leaves. Keep in freezer and use with other scraps to make stock.
Preheat oven to 325 degrees and adjust rack to middle position. Heat 1 tablespoon olive oil in large ovenproof skillet over medium-high heat until oil shimmers. Add leeks in single layer, cut side down. Cook, shaking occasionally, until slightly golden. Flip leeks so cut side is up and sprinkle with sea salt and pepper. Add wine and broth. Cover with lid or aluminum foil and bake in oven 20 minutes. Remove cover and cook 10 minutes longer, until leeks are completely tender and translucent and most of liquid has evaporated.
Meanwhile, whisk shallot, garlic, lemon juice, orange juice, sugar and mustards in small bowl. Gradually add ¼ cup oil and 1 tablespoon water, continuing to whisk. Season vinaigrette with sea salt and pepper.
Remove leeks from oven, drizzle with vinaigrette, sprinkle with lemon zest and serve.