Ingredients:
4 leeks
1 green onions, minced
1/4 cup fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/8 black pepper, freshly ground ( or to taste)
1 tablespoon fresh mint, chopped
1/4 cup olive oil
1/2 cup tomatoes, diced
12 Greek olives
mint sprigs ( to garnish)
Directions:
Cut roots off leeks, leaving a thin piece of the hard root end to hold the leeks together.
Trim the tops, leaving 1-inch of green leaves.
Cut leeks lengthwise into halves.
Wash very well, so that no dirt remains.
Steam until crisply tender, about 8-10 minutes.
Remove from pot and dry thoroughly.
Combine the green onion, lemon juice, mustard, sugar, pepper and chopped mint in a small bowl.
Gradually whisk in olive oil in a slow, steady stream.
Arrange warm leeks in a single layer on a serving platter.
Pour vinaigrette over all parts.
Sprinkle the diced tomatoes and olives on top.
Leave at room temperature for 1-2 hours.
Garnish with fresh mint, and serve.
Servings: 8
Time preparation: 140 min.
Time total: 150 min.