MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Leeks Mimosa With Oregon Hazelnuts
Categories: Vegetables
Yield: 4 Servings

1/4 c Oregon hazelnuts
2 lb Small leeks
Salt
2 Eggs; hard-cooked

MMMMM--------------------PARSLEY VINAIGRETTE-------------------------
2 tb White wine vinegar
Salt
Pepper; freshly ground
3 tb Hazelnut oil
3 tb Vegetable oil
2 tb Fresh parsley; chopped

Remove dark green ends of leeks and discard. Slit each leek lengthwise
twice, beginning halfway through center of white part and slitting
upward in direction of green tops. Dip repeatedly in a sinkful of
cold water to remove any sand. Cut off roots. In a large saucepan of
boiling salted water, cook leeks, uncovered, over medium heat about
10 minutes or until tender. Drain thoroughly. Cut in 2 or 3 pieces
crosswise. Arrange on a platter reconstructing each leek and
arranging so all point in the same direction.

Cut hard-cooked eggs in half and remove yolks. Chop egg whites
separately from yolks. In small bowl, stir vinegar with salt &
pepper, and whisk in oil. Add parsley, taste, and adjust seasoning.
To serve, spoon enough dressing over leeks to moisten them. Sprinkle
egg whites in a row across their bases and then a row of hazelnuts
next to the whites, then a row of chopped yolks. Leave top ends of
leeks showing. Serve remaining dressing separately.

Recipe by Dundee Hazelnuts

Recipe FROM: <https://web.archive.org/web/20010423165553/
http://www.teleport.com/~nuts/sides.html>

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