|Boiling water||1 Cup (16 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon|
|Minced celery||1 Teaspoon|
|Minced chives||1 Teaspoon|
|Minced parsley||1 Teaspoon|
|Dried tarragon||1⁄4 Teaspoon|
|Celery seeds||1⁄4 Teaspoon|
Cut green tops from leeks.
Split white parts into quarters lengthwise and wash very well.
Cover with boiling water in saucepan, add 1 tsp. salt and simmer until just tender, about 15 minutes.
Drain and put in bowl.
Combine remaining ingredients and pour over.
Cover and let stand in refrigerator several hours.
Lift out of marinade and drain to serve.