Marinated leek

Ingredients for 4 servings:

• 6 thin leeks
• 3 tbsp sea salt
• 150 ml chicken stock from the jar
• 1 tsp sugar
• salt and pepper
• 6 tbsp olive oil
• 50 g olives, black, pitted
• 50 g tomatoes, dried, preserved in oil
• 3 tbsp parsley, chopped
• 2 tbsp white wine vinegar, milder
• 50 g Parmesan, grated

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

Clean the leeks, using only the lighter parts. Cook in a pot with plenty of water and the sea salt for about 8 minutes until soft. Remove the leeks from the pot and let them cool in iced water. Then drain on kitchen paper, pressing them gently to dry them. Reduce the chicken stock in a pot by half. Mix with the vinegar, sugar, salt, pepper, and olive oil to make a vinaigrette. Stir in the diced olives, sun-dried tomatoes, and parsley. Cut the leeks into pieces about 8 cm long, halve lengthwise if desired, and arrange on a platter. Pour the vinaigrette over the leeks and let them stand for at least 1 hour. Sprinkle with Parmesan cheese before serving, if desired.