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Yield: 4 servings

1/4 cup Oregon hazelnuts
2 lbs. small leeks
2 hard-cooked eggs
Parsley vinaigrette:
2 tablespoons white wine vinegar
salt, freshly ground pepper
3 tablespoons each; hazelnut oil, vegetable oil
2 tablespoons chopped fresh parsley

Remove dark green ends of leeks and discard. Slit each leek lengthwise twice, beginning halfway through center of white part and slitting upward in direction of green tops.

Dip repeatedly in a sinkful of cold water to remove any sand. Cut off roots.

In a large saucepan of boiling salted water, cook leeks, uncovered, over medium heat about 10 minutes or until tender. Drain thoroughly.

Cut in two or three pieces crosswise.

Arrange on a platter reconstructing each leek and arranging so all point in the same direction.

Cut hard-cooked eggs in half and remove yolks.
Chop egg whites separately from yolks.

In small bowl, stir vinegar with salt and pepper, and whisk in oil.

Add parsley, taste and adjust seasoning.

To serve, spoon enough dressing over leeks to moisten them.

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.

Leave top ends of leeks showing.

Serve remaining dressing separately.

Oregon Hazelnuts


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