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Bring a large saucepan of lightly salted water to a boil. Meanwhile, trim the leeks and discard the tough outer layers. Rinse them thoroughly under cold running water, splitting the leeks partway down if necessary to remove all the grit.
When the water boils, lower the heat, add the leeks, and simmer until they are very tender but still hold their shape, about 25 minutes.
Meanwhile, prepare the vinaigrette. Whisk together, by hand, the mustard, vinegar, and the egg yolks in a mixing bowl. Whisk in the oil, first a few drops at a time, then by tablespoons, until you obtain a smooth, emulsified sauce. Add the shallots, parsley, salt and pepper. Taste the dressing and add more vinegar if desired.
Drain the leeks. Arrange them in a single layer on a large platter and, while they are still warm, cover them with the shallot-parsley vinaigrette. Let it cool completely.
Before serving, sprinkle with the parsley and the eggs.
8 medium leeks, white parts only
1/2cup shallot-parsley vinaigrette1/4pt/140ml
1/4cup finely minced fresh parsley
2 large eggs, hard-cooked and peeled, yolks pressed through a sieve
and whites finely chopped
salt to taste
For the shallot-parsley vinaigrette
1tbsp Dijon mustard
1/3cup red wine vinegar 3floz/100ml
2 large egg yolks
1 1/2cups vegetable oil 3/4pt/420ml
3tbsp finely minced shallots
2tbsp finely minced fresh parsley
salt & freshly ground black pepper to taste