Cut off green tops and remove outer tough leaves. Cut leeks in half, lengthwise, almost to the root leaving it intack. Fan out the leeks and rinse well under running water. Remove root. Cut the leeks into about 2 inch lengths. Now, holding the leek sections, cut very thin strips the length of the 2 inch pieces ending up with 2 inch thin strips, known as chiffonade cut.
Everything you want to know about healthy eating and cooking from our new book.
Order this Incredible 2nd Edition at the same low price of $39.95 and also get 2 FREE gifts valued at $51.95. Read more