Recipe based on one from Better Homes and Gardens. Ideal for a buffet or an accompaniment to Boxing Day left-overs!
Ingredients
- 4 medium leeks – washed and trimmed of the root and tough green leaves, then split down the middle lengthwise. Cut into 6-8 cm lengths.
- 2 tomatoes, chopped finely
- 3 tbsp olive oil
- 1 tbsp cider vinegar
- 1 tbsp French mustard (Dijon is good)
- 1 teasp Worcester sauce (omit if vegetarian)
- ½ teasp salt
- ¼ tsp ground black pepper
Method
- Bring 2 cups water to a boil in a saucepan. Add the leeks and bring back to a boil, then reduce the heat and boil gently, covered, for 15 minutes or until tender. Drain, reserving liquid for use in soups, if desired.
- When they are cool enough to handle, squeeze the leeks to extract most of the remaining liquid (reserve it with the rest of the liquid). Arrange them in a gratin dish, mixing the white and green parts. Mix the chopped tomatoes, oil, vinegar, mustard, Worcester sauce, salt, and pepper. Spoon over leeks. Serve at room temperature.