This is a classic French preparation, and really lets leeks (also in your box this week) shine on their own. Braised stovetop and then combined with a basic vinaigrette, they work well as a side, a vegetarian main, or on top of your favorite toast.
Saveur Magazine
8 medium leeks, trimmed of tough green parts
Kosher salt, to taste
5 tbsp. red wine vinegar
2 tsp. Dijon mustard
Freshly ground white pepper, to taste
7 tbsp. vegetable oil
8 sprigs parsley
1 hard-boiled egg, chopped
Starting about 1" above root end, slice leeks lengthwise, but not all the way through. Open leeks like a book and wash well in cold running water to remove all sand and dirt.
Bring a deep-sided skillet of salted water to a boil, add leeks, and cook over medium heat until soft but not mushy, about 6 minutes. Transfer leeks to a large bowl of ice water to stop them from cooking further.
Carefully split leeks completely in half lengthwise, and transfer to a rack, cut side down, to drain thoroughly.
Whisk vinegar, mustard, and salt and pepper together in a small bowl. Gradually add oil, whisking constantly, until vinaigrette is smooth and creamy. Adjust seasonings and set aside. Remove leaves from 4 of the parsley sprigs, chop leaves, and set aside.
Divide leek halves equally among 4 warm plates. Drizzle vinaigrette over leeks, and sprinkle with chopped parsley and egg. Garnish each plate with a bit of parsley.