This is a sharp dish, with several different levels of acidity and pungency. But if you begin with good tomatoes, it's also sweet.Plus: More Vegetable Recipes and Tips

Eberhard Müller
July 1998

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© Jonelle Weaver

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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