Ingredients

Makes 6 servings

　　6 large leeks

　　2 tablespoons white vinegar

　　1/4 cup extra-virgin olive oil

　　2 medium-sized ripe tomatoes, cut into 8 pieces

　　1/3 cup imported black olives (Niçoise or Gaeta)

　　3 tablespoons chopped parsley

　　Freshly ground black pepper, to taste

　　

Step 1

1. Trim the leek greens in a "V" to within 3 inches of the white bulb, leaving roots intact. Cut a slit from the top of the green to within 3 inches of the bottom of the bulb. To remove sand, soak leeks for 1 hour in a bowl of water and the white vinegar. Rinse well under cold running water.

　　

Step 2

2. Cook the leeks in a large pot of boiling, salted water for about 8 minutes or until the bulbs are tender. Drain well, cut off the roots and pat dry.

　　

Step 3

3. Heat the oil in a large skillet. Add the leeks and cook for 5 minutes or until golden, shaking the pan.

　　

Step 4

4. Stir in remaining ingredients; cover and heat through before serving.

　　

Step 5

5. Transfer the leeks to a serving platter and spoon their cooking liquid atop; cool. Serve the leeks with crusty bread, soft cheese, and a crisp, green salad.

　　

Nutrition Per Serving

Per serving (without bread

　　cheese

　　and salad): 155 calories

　　13g carbohydrates

　　2g protein

　　12g fat

　　no cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.