1. Fill a long deep pan with water and add a few drops of lemon cooking juice or wine vinegar.
2. Cut off the root end and the top few inches of green. (most recipes call for only the white part, so save the green for broth, if you like) Slit it lengthwise so it unscrolls.
3. Loosen the layers, and soak the leek for about 10 mins. Rinse it well with fresh water and pat it dry with paper towels.
|Sheri Ann Richerson|