Trim the darker-green portion from the leeks and cut them into 3-4 cm
(1-1/4 to 1-1/2-inch lengths). Cook in boiling water just until just
tender, without drastically changed color.
Drain and cool (may use ice water).
Mix together all of the other ingredients and add to the leeks. If you
can, store overnight before serving, to let the flavors merge.
The leeks will not look _pretty_. They sort of "disassemble" from their
original shape, but, they have a hint of sweetness that many like to find
in their salads.