Leeks Nicoise Recipe
Ingredients
| 12 leeks, each 1 1/2 inches in diameter | ||
| 1/4 cup best-quality olive oil | ||
| 1 large garlic clove, peeled and finely minced | ||
| 3 ripe tomatoes, cut into eighths | ||
| 1/2 cup Nicoise olives | ||
| Chopped basil | 2 Teaspoon, dried | |
| Parsley | 2 Tablespoon, chopped | |
| black pepper | 1 | |
Directions
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.
Bring a large kettle of salted water to a boil and add the leeks.
Cook just until the white part is tender.
Drain the leeks and reserve.
Heat the olive oil in a large skillet.
Add the garlic and cook over low heat for 3 minutes.
Pat leeks dry on paper towels, trim off the roots, and add leeks to the skillet.
Cook over low heat for 5 minutes.
Stir in tomatoes, Nicoise olives, basil, parsley, and black pepper to taste and heat together, covered, for 3 to 5 minutes.
Transfer leeks to a serving platter, pour contents of skillet over them, and cool to room temperature before serving.
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.
Bring a large kettle of salted water to a boil and add the leeks.
Cook just until the white part is tender.
Drain the leeks and reserve.
Heat the olive oil in a large skillet.
Add the garlic and cook over low heat for 3 minutes.
Pat leeks dry on paper towels, trim off the roots, and add leeks to the skillet.
Cook over low heat for 5 minutes.
Stir in tomatoes, Nicoise olives, basil, parsley, and black pepper to taste and heat together, covered, for 3 to 5 minutes.
Transfer leeks to a serving platter, pour contents of skillet over them, and cool to room temperature before serving.
Chef
