Leeks Vinaigrette Recipe

Directions

1. 1

   Prepare the Leeks

   Trim the roots and dark green tops from the leeks, leaving the white and light green parts. Cut them in half lengthwise and rinse thoroughly under cold water to remove any dirt. Slice the leeks into 1-inch pieces.

2. 2

   Boil the Eggs

   Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and let simmer for 9-12 minutes. Once done, transfer the eggs to a bowl of ice water to cool. Peel and chop them when cool.

3. 3

   Fry the Capers

   In a small saucepan, heat a tablespoon of EVOO over medium heat. Add the capers and fry until they are crispy, about 2-3 minutes. Remove and let drain on paper towels.

4. 4

   Toast the Hazelnuts

   In a dry skillet, toast the hazelnuts over medium heat for about 5-7 minutes, stirring frequently until golden and fragrant. Let cool and roughly chop.

5. 5

   Make the Vinaigrette

   In a small bowl, whisk together the EVOO, chopped parsley, salt, and black pepper to taste.

6. 6

   Assemble the Dish

   In a serving dish, arrange the leeks, and drizzle with the vinaigrette. Top with the chopped boiled eggs, fried capers, and toasted hazelnuts. Serve immediately.