1. Cut roots off leeks, leaving a thin piece of the hard root end to hold the leeks together. 2. Trim the tops, leaving 1-inch of green leaves. 3. Cut leeks lengthwise into halves. 4. Wash very well, so that no dirt remains. 5. Steam until crisply tender, about 8-10 minutes. 6. Remove from pot and dry thoroughly. 7. Combine the green onion, lemon juice, mustard, sugar, pepper and chopped mint in a small bowl. 8. Gradually whisk in olive oil in a slow, steady stream. 9. Arrange warm leeks in a single layer on a serving platter. 10. Pour vinaigrette over all parts. 11. Sprinkle the diced tomatoes and olives on top. 12. Leave at room temperature for 1-2 hours. 13. Garnish with fresh mint, and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
