- 4 leeks (about 2 pounds)
- 1 cup water
- 3 tablespoons red wine vinegar
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 3 fresh marjoram sprigs
- 3 fresh oregano sprigs
- 1 (3-inch) cinnamon stick
- 1 cup chopped seeded tomato
- 2 tablespoons chopped pitted kalamata olives
- 1/4 cup (1 ounce) feta cheese, crumbled
- 1 teaspoon finely chopped fresh marjoram
- 1 teaspoon finely chopped fresh oregano
- Preheat oven to 400°.
- Remove roots, outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves. Slice leeks in half lengthwise to within 1 inch of bulb end, and rinse with cold water. Arrange the leeks in a single layer in the bottom on a 9-inch pie plate.
- Combine water and next 6 ingredients (through cinnamon) in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Pour vinegar mixture over leeks. Cover with foil, and bake at 400° for 30 minutes or until leeks are tender. Using a slotted spoon, remove leeks; reserve cooking liquid. Cool leeks to room temperature. Cover and chill 2 hours.
- Place the cooking liquid in a small saucepan; bring to a boil. Remove from heat; strain mixture through a sieve over a bowl, reserving 1/4 cup cooking liquid. Discard solids.
- Place 2 leek halves on each of 4 small plates; top each serving with 1/4 cup tomato and 1 1/2 teaspoons of olives. Drizzle 1 tablespoon reserved liquid over each serving, and divide cheese evenly among plates. Sprinkle evenly with chopped marjoram and chopped oregano.
Source: David Rosengarten, Cooking Light