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

Preparation

1. Step 1

   Oil the sides and bottom of a 5 × 9-inch loaf pan and set aside together with an unoiled loaf pan the same size.

   Step 2

   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.

   Step 3

   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.

   Step 4

   In a 4- to 5-quart pan, bring the tarragon, salt, and stock to a boil over high heat.

   Step 5

   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.

   Step 6

   Add the zucchini and asparagus to the pan and let boil for 4 minutes. Remove and drain.

   Step 7

   Layer the vegetables in the prepared loaf pan, beginning with the leeks, until all the vegetables are in.

   Step 8

   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.

   Step 9

   Refrigerate for at least 8 hours or up to 2 days to firm.

   Step 10

   Prepare the dressing: In a blender, combine the olive oil, lemon juice, mustard, pepper, and salt. Refrigerate until ready to use.

   Step 11

   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.

   Step 12

   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.