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1
With a pointed knife, split the leeks lengthwise to their center and wash them carefully, fanning them out in the water to remove all traces of soil between the leaves.
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2
Discard the tough outer leaves and trim the tops and roots.
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3
Cut the leeks into 1- or 2-inch lengths and boil them in lightly salted water for 1520 minutes or until soft, then drain and press the excess water out.
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4
Mix the olive oil, lemon juice, salt and pepper, mint, garlic, and sugar and pour over the leeks in a serving dish.
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5
Serve cold.
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6
Simmer the leeks very gently with the dressing ingredients and very little water to cover, until very soft, about 20 minutes.
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7
Allow to cool in their liquid and serve cold, garnished with chopped parsley.
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8
Roll the boiled leeks in a sauce made by beating 23 tablespoons olive oil with the juice of 1 lemon, 45 tablespoons yogurt or sour cream, salt, and pepper.
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9
Serve cold with a sprinkling of finely chopped parsley or cilantro.
