| 1 | Remove dark green ends of leeks and discard. |
| 2 | Slit each leek lengthwise twice, beginning halfway through center of white part and slitting upward in direction of green tops. |
| 3 | Dip repeatedly in a sinkful of cold water to remove any sand. |
| 4 | Cut off roots. |
| 5 | In a large saucepan of boiling salted water, cook leeks, uncovered, over medium heat about 10 minutes or until tender. |
| 6 | Drain thoroughly. |
| 7 | Cut in two or three pieces crosswise. |
| 8 | Arrange on a platter reconstructing each leek and arranging so all point in the same direction. |
| 9 | cut hard-cooked eggs in half and remove yolks. |
| 10 | Chop egg whites separately from yolks. |
| 11 | In small bowl, stir vinegar with salt and pepper, and whisk in oil. |
| 12 | Add parsley, taste and adjust seasoning. |
| 13 | To serve, spoon enough dressing over leeks to moisten them. |
| 14 | 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. |
| 15 | Leave top ends of leeks showing. |
| 16 | Serve remaining dressing separately. |
| 17 | * cookfdn brings you this recipe with permission |
