Instructions: An elegant cooked salad to be made in advance, these leeks go well with any Mediterranean dish, such as Lamb-Stuffed Eggplant or ricotta lasagne.

Cut off the roots, leaving a thin piece of the hard root end to hold the leeks together, and trim the tops so that only 1 inch of the green leaves remain. Cut the leeks lengthwise into halves. Wash the leeks well, making sure to remove all the hidden dirt. Steam until crisply tender, about 8 to 10 minutes. When done, remove from pot and dry thoroughly.

Meanwhile, combine the green onion, lemon juice, mustard, sugar, pepper and chopped mint in a small mixing bowl. Gradually whisk in the oil in a slow, steady stream.

Arrange the warm leeks in single layer on a serving platter. Pour the vinaigrette over all parts. Sprinkle the diced tomato and olives on top.

Leave at room temperature for 1 to 2 hours. Serve garnished with the fresh mint sprigs.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.