Leeks Vinaigrette | America's Test Kitchen

Ingredients

• 3 leeks (1 to 1½ inches in diameter, with 8 to 9 inches of white and light-green parts), white and light-green parts only
• Table salt for simmering leeks
• 2 teaspoons plus 3 tablespoons extra-virgin olive oil, divided
• ¾ cup fresh bread crumbs
• 2 tablespoons finely grated Parmesan cheese
• 2 tablespoons finely chopped fresh parsley, divided
• ¼ teaspoon pepper
• 1½ tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced to paste