Preparation info
  • 6

    • Difficulty


Appears in

By Julee Rosso and Sheila Lukins

Published 1982

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Serve these leeks as a sit-down first course, or as part of an alfresco meal.


  • 12 leeks, each inches in diameter
  • Salt, to taste
  • ¼ cup best-quality


  1. Leave the roots on the leeks for now, but trim away 2 or 3 inches of the toughest tips of the green leaves. Split the leeks down to but not completely through the root end, separate the layers, and wash the leeks carefully under running water; they’ll be sandy.
  2. Bring a large heavy pot of salted water to a boil and add the leeks. Cook just until the white part i