Leeks Mimosa With Oregon Hazelnuts
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Leeks Mimosa With Oregon Hazelnuts
  Leeks    Oregon    Vegetables    Side dish  
Last updated 6/12/2012 1:21:51 AM. Recipe ID 54218. Report a problem with this recipe.
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      Title: Leeks mimosa with oregon hazelnuts
 Categories: Side dish, Vegetables
      Yield: 4 Servings
 
    1/4 c  Oregon hazelnuts
      2 lb Small leeks
           Salt
      2    Hard-cooked eggs

MMMMM--------------------PARSLEY VINAIGRETTE-------------------------
      2 tb White wine vinegar
           Salt
           Freshly ground pepper
      3 tb Hazelnut oil
      3 tb Vegetable oil
      2 tb 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.
  
  * COOKFDN brings you this recipe with permission from: * Oregon
  Hazelnut Industry and The Hazelnut Marketing Board
 




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Recipe ID 54218 (Apr 03, 2005)

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