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8 medium leeks, about 4 pounds
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 garlic clove, minced
Salt and pepper
Extra-virgin olive oil
2 cups coarse breadcrumbs
2 tablespoons chopped thyme
½ cup grated Parmesan
4 tablespoons chopped parsley
3 hard-cooked eggs (9-minute eggs), roughly chopped
Bring a large pot of salted water to a simmer.
Prepare the leeks: Trim leeks of outer layer and roots. Cut crosswise to divide leeks into white bottoms and green tops (remove and discard the tough gray-green parts). Soak leeks in a large bowl of lukewarm water, swishing to dislodge sand. Lift from water and drain. Add the white pieces to the pot and simmer for 8 to 10 minutes.
Using tongs, remove the white pieces, then cook the green pieces for 4 to 5 minutes. Both white and green pieces should be tender when probed with a paring knife. Blot dry. Transfer to a baking dish in one layer. Let cool. Make the vinaigrette: In a small bowl, whisk together vinegar, mustard and garlic. Season with salt and pepper, then whisk in 6 tablespoons olive oil. Set aside Heat broiler.
Brush leeks lightly with olive oil and place several inches from flame. Broil for about 5 minutes, until browned and lightly charred. Spoon vinaigrette evenly over leeks. Top with crumbs and egg. Sprinkle with remaining parsley. Serve warm.
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