Ingredients
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8 medium leeks, sliced 1/2 inch thick (2 1/2 cups)
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2 medium tomatoes
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1/3 cup salad oil or 1/3 cup olive oil
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1/3 cup cider vinegar
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1 tablespoon parsley, snipped
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2 teaspoons sugar
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1 teaspoon Worcestershire sauce
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1/2 teaspoon garlic salt
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1/2 teaspoon dried tarragon, crushed
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1/8 teaspoon black pepper
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1 hard-boiled egg, chopped
Instructions
- Soak the leeks to remove all dirt before slicing. Slice the white and light green portions of the leeks. In a covered saucepan, cook the leeks in a small amount of boiling salted water for 5 minutes or until crisp-tender. Drain and cool.
- Cut tomatoes into thin wedges.
- Combine the leeks, tomato wedges, and chopped hard-boiled egg.
- For the dressing, combine the remaining ingredients in a jar. Cover and shake to mix well.
- Pour the mixture over the salad. Toss gently to coat. Cover and chill for 1 hour, stirring occasionally. Drain the salad before serving.