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Leeks with Tomato Vinaigrette
Ingredients
  • 2 cups water
  • 4 medium leeks, white and light green parts only, halved lengthwise (about 1 ¼ pounds)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoons Worcestershire sauce
  • Kosher salt
  • Black pepper
  • ⅓ cup thinly sliced multicolor grape tomatoes (about 2 ounces)
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