Lustrous Leeks

• 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 (Nicoise or Gaeta)
• 3 tablespoons chopped parsley
• Freshly ground black pepper, to taste

1. 1.
2. Trim the leek greens in a "V" to within 3 inches of the white bulb, leaving roots intact.
3. Cut a slit from the top of the green to within 3 inches of the bottom of the bulb.
4. To remove sand, soak leeks for 1 hour in a bowl of water and the white vinegar.
5. Rinse well under cold running water.
6. 2.
7. Cook the leeks in a large pot of boiling, salted water for about 8 minutes or until the bulbs are tender.
8. Drain well, cut off the roots and pat dry.
9. 3.
10. Heat the oil in a large skillet.
11. Add the leeks and cook for 5 minutes or until golden, shaking the pan.
12. 4.
13. Stir in remaining ingredients; cover and heat through before serving.
14. 5.
15. Transfer the leeks to a serving platter and spoon their cooking liquid atop; cool.
16. Serve the leeks with crusty bread, soft cheese, and a crisp, green salad.

leeks, white vinegar, extravirgin olive oil, tomatoes, black olives, parsley, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/lustrous-leeks-106688 (may not work)