Leeks in Spiced Honey Mustard Dressing

One day at my deli, Pig-by-the-Tail, my friend and coworker Penny Brogden presented what seemed to me an improbable composition she thought would work well for our fresh salad selections—a tangle of lightly steamed leeks tossed with a honey and mustard dressing inspired by a recipe she'd read in the San Francisco Chronicle food section. It was perfect, and it remained in our repertoire, even showing up in American Charcuterie: Recipes from Pig-by-the-Tail. The pressure cooker version here is an adaptation. The leeks are good hot or cold.

 

Makes 4 to 6 servings

 

1	tablespoon olive oil
2	tablespoons finely chopped shallot
¼	teaspoon red pepper flakes
3	medium-size leeks (white and light green parts only), cut lengthwise into ½-inch-wide strips, well washed, and drained
½	teaspoon salt
¼	cup water
3	cups finely shredded iceberg lettuce
2	teaspoons honey
1	teaspoon Dijon mustard
2	teaspoons freshly squeezed lemon juice
2	teaspoons white wine vinegar
2	tablespoons chopped fresh flat-leaf parsley, for garnish

1. Combine the oil, shallot, and pepper flakes in the pressure cooker. Heat over medium heat until beginning to bubble. Add the leeks, salt, and water and toss to mix. Lock on the lid and bring to pressure over high heat, about 1 minute. Reduce the heat to medium and cook for 1 minute. Remove from the heat and let sit for 3 minutes to finish cooking.
2. With the steam vent pointed away from your face, gently release any remaining pressure. Spread the lettuce on a serving platter. Lift the leeks out of the pot with kitchen tongs and mound over the lettuce.
3. Whisk the honey, mustard, lemon juice, and vinegar into the juices in the pot. Set over medium-high heat until beginning to boil, then immediately pour over the leeks. Sprinkle the parsley over the top and serve. Or refrigerate overnight and serve cold.