Pressed Leek, Asparagus, and Zucchini Terrine with Mustard-Lemon Dressing - leeks

Method

• Oil the sides and bottom of a 5 x 9-inch loaf pan and set aside together with an unoiled loaf pan the same size.
• Trim the root ends and tops from the leeks (save 10 tender green inner leaves from the tops), leaving about 1 inch of dark green leaves.
• Cut the leeks in half lengthwise and rinse under running water, gently separating the layers to remove dirt.
• Rinse the reserved inner leaves and set the leeks aside.
• In a 4- to 5-quart pan, bring the tarragon, salt, and stock to a boil over high heat.
• Add all the leeks, reduce the heat, cover, and simmer until tender when pierced, about 15 minutes.
• Remove the leeks from the pan and drain, reserving the cooking water.
• Add the zucchini and asparagus to the pan and let boil for 4 minutes.
• Remove and drain.
• Layer the vegetables in the prepared loaf pan, beginning with the leeks, until all the vegetables are in.
• Set the other loaf pan on top of the vegetables and fill with 4 pounds of weight to weigh them down.
• Canned goods or dried beans work best.
• Refrigerate for at least 8 hours or up to 2 days to firm.
• Prepare the dressing: In a blender, combine the olive oil, lemon juice, mustard, pepper, and salt.
• Refrigerate until ready to use.
• When ready to serve the vegetables, remove from the refrigerator and pour off any liquid that has accumulated.
• Remove the weighted pan, and with a very sharp knife, gently cut the loaf crosswise into 10 slices.
• Using two spatulas, lift out the slices to a platter or individual salad plates.
• (Though more difficult to slice, the terrine is handsome inverted onto a platter.
• Cut carefully.)
• Top with the dressing and season with salt.