Dish: Leeks A La Nicoise

Although the French commonly use leeks, poireaux, for flavoring soups and stews, they have also devised some excellent dishes starring the vegetable. Many are baked creations with cream or cheese sauces. This one utilizes the typical foods of Nice, the beautiful Mediterranean resort city with its famed Promenade des Anglais along the seafront.

Recipe

12 fresh leeks.

Half cup olive oil.

1 or 2 garlic cloves, minced.

3 medium tomatoes, peeled, seeded, and chopped.

1 tablespoon fresh lemon juice.

Half cup pitted black olives. Salt, pepper to taste.

3 tablespoons chopped fresh parsley.

Wedges of hard-cooked egg (optional).

Cut the roots and top green leaves from the leeks. Remove any wilted leaves. Wash the leeks thoroughly to remove all the dirt. Drain well. Leave whole or cut into halves lengthwise. Heat the oil in a skillet and add the leeks. Cook covered, over medium heat for about 10 minutes, until just tender. Add the remaining ingredients, except the parsley and eggs. Cook, uncovered, for 5 minutes. Remove from the heat and sprinkle with parsley. Serve garnished with eggs. Serve hot or cold.