Ingredients

• 8 whole leeks, dark green tops and root end removed
• 1/3 cup red wine vinegar
• 2/3 cup olive oil
• 1 tbs grain mustard
• ¼ cup flat leaf parsley coarsely chopped
• 1 hard boiled egg, shelled, finely chopped
• 1 slice bacon, cooked until crisp, drained, finely chopped

Procedure

1. Split leeks along their length and rinse well under running water to remove dirt and sand. Tie leeks in a bundle and poach in well salted water until tender when pierced with point of a knife. Cooking time will vary according to leek’s thickness. Drain well, pressing as needed to remove excess water. Cut leeks into approximately three-inch lengths.
2. Prepare vinaigrette while leeks are poaching. Place vinegar, mustard, salt and pepper in a mixing bowl and whisk together until salt is dissolved. Whisk in olive oil. Adjust seasoning to taste. While still warm toss drained leeks in just enough vinaigrette to coat. This enables them to absorb vinaigrette more thoroughly.
3. Combine hard boiled egg, bacon and parsley. Season with salt and pepper to taste. Arrange leeks on a serving platter and spoon egg garnish over. Serve remaining vinaigrette on the side.