Leeks with Tomato Olive Vinaigrette

Preparation info

    • Difficulty

      Medium

Appears in

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By Joyce Goldstein

Published 1992

  • About

Ingredients

  • 24 small, slender leeks, or 16 medium leeks
  • 1 cup olive oil

Method

Carefully trim the stringy roots from the leeks, leaving the tip of the bulb intact. Trim the green tops. Then split each leek down the middle almost to the root end. Wash them well (leeks are very sandy) in a large bowl of cold water, changing the water until clear.

Bring a large saucepan of lightly salted water to a boil. Add the leeks and simmer gently until tender and the bulb end o