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Ingredients

• 7 medium size leeks

• 1 Tbsp. chopped parsley

• 1 tsp. salt

• Dressing:

  • 1 hard cooked egg, chopped

  • 1/2 c. olive oil

  • 1 Tbsp. snipped chives

  • 1/4 c. cider vinegar

  • 1 tsp. salt

  • 1 Tbsp. grated onion

  • 1/4 tsp. pepper

Method

1. Make dressing in a jar with tight fitting lid.

2. Combine oil, vinegar, onion, chives, salt, and pepper.

3. Shake to blend well.

4. Refrigerate until needed.

5. Trim root ends of leeks.

6. Trim green tops so that leeks are about 7 inches long.

7. Wash leeks thoroughly.

8. In a medium size skillet, bring 1 1/2 quarts water and 1 teaspoon salt to boiling.

9. Add leeks.

10. Simmer, covered, for 15 minutes or until tender.

11. Drain.

12. Cool for 30 minutes.

13. Arrange leeks in a dish.

14. Pour dressing over leeks.

15. Refrigerate, covered, for 3 hours or until well chilled.

Courtesy of member Rose Hillman Mort, House of Lancaster Cookery Book, 1986