Step 1

Trim the root and the dark green tops off each leek.

Step 2

Slice the leek in half lengthwise. Place it flat-side-down on a cutting board, then slice into half-moon shapes.

Step 3

Transfer leek slices to a large bowl filled with cold water. Stir the leeks a bit to release any grit, then lift them out of the water, leaving behind any sediment. Repeat with clean water until no dirt remains.

Step 4

Transfer leeks to a food storage container lined with a paper towel. Cover with an airtight lid and store in the fridge for up to a week.