700 g leeks
2 hard boiled eggs, chopped
2 medium shallots. finely chopped
1 tablespoon parsley, chopped
2. Make a vinaigrette from 2 tablespoons of white wine vinegar, salt, black pepper and 6 tablespoons of oil. Add the hard boiled eggs and parsley. Remove the strings from the leeks and cut into 3½cm lengths if you like. Arrange on a dish and spoon over the dressing. Serve at room temperature.
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