Ingredients:
6 large leeks
6 green garlic
2 large eggs
2 shallots
¼ cup white wine or sherry vinegar
1 teaspoon Dijon mustard
¾ cup olive oil
Parsley
4 salt-packed anchovies (optional)
Directions:
1. Thoroughly clean the leeks and green garlic – cut off their roots and coarse green tops and peel the outermost layers. Starting 2 inches above the root end cut the leeks almost in two lengthwise then submerge both leeks and garlic in water to remove any clinging dirt. Cook separately in well salted boiling water until just tender, about 4 minutes, and drain.
2. Bring another pot of water to a boil, put the eggs in a sieve and immerse them in the boiling water for 9-10 minutes. Remove the eggs from the water and cool under cold running water or in a bowl of ice water. The yolk should be just set. Peel the eggs.
3. Build a fire for grilling the leeks and garlic.
4. Prepare the vinaigrette: Peel the shallots and dice them finely. Cover with vinegar and macerate for 20 minutes. Add the mustard and whisk in the olive oil. Season with salt and freshly ground pepper. Rinse and filet the anchovies. Chop a handful of parsley.
5. Brush the leeks and garlic with olive oil and salt them. Grill over low to medium heat, turning frequently, until they are lightly browned on all sides, about 10 minutes.
6. Arrange the leeks and garlic on a platter. Drizzle the dressing generously over them, arrange the anchovies on top too, pass the eggs through a medium sieve over the platter, and sprinkle with chopped parsley.
Serves 6