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Categories:Viewed: 5 - Published at: 6 years ago
Ingredients
- 8 thin leeks (about 2 pounds), white and tender green, split almost in half lengthwise and rinsed thoroughly
- 3 small tomatoes, cored and cut into wedges
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- Salt and freshly ground pepper
- Flat-leaf parsley sprigs or minced chives, for garnish
Method
- In a large skillet, cook the leeks in boiling salted water until tender, 10 to 12 minutes.
- Drain the leeks in a colander, refresh them under cold running water and drain on paper towels.
- In a medium bowl, combine the tomatoes with the oil and vinegar and toss to coat.
- Season with salt and pepper and let stand for 10 minutes.
- Transfer the leeks to a platter and spoon the tomatoes and vinaigrette over the leeks.
- Serve garnished with parsley sprigs.
