Leek and Tomatoes with Olive Oil
Adapted from Better Homes and Gardens.
Yield: 4 servings
1.5 lb/680g Leeks (3-4), trimmed, split and washed
1 Beefsteak Tomato, ripe, peeled and chopped
3 tbsp/45mL Olive oil
1 tbsp/15mL Red wine vinegar
1 tbsp/15mL Dijon Mustard
1 tsp/5mL Worcestershire sauce
1/2 tsp/2mL Salt
1/4 tsp/1mL Pepper
- Bring 2 cups of water to a boil in a deep skillet. Add the leeks and bring back to a boil, reduce heat, cover and boil gently for 15 minutes or until tender. Drain. (Note the liquid that is drained of is great for use in a soup) Allow to partially cool and then press out any remaining liquid.
- Cut into 2 inch pieces and arrange them in a shallow dish.
- Mix the tomato, oil, vinegar, mustard, Worcestershire sauce, salt and pepper. Spoon over leeks and serve at room temperature.