Broiled Leeks Vinaigrette

• 8 medium leeks, about 4 pounds
• 3 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• 1 garlic clove, minced
• Salt and pepper
• Extra-virgin olive oil
• 2 cups coarse breadcrumbs
• 2 tablespoons chopped thyme
• 1/2 cup grated Parmesan
• 4 tablespoons chopped parsley
• 3 hard-cooked eggs (9-minute eggs), roughly chopped

1. Bring a large pot of salted water to a simmer.
2. Prepare the leeks: Trim leeks of outer layer and roots.
3. Cut crosswise to divide leeks into white bottoms and green tops (remove and discard the tough gray-green parts).
4. Soak leeks in a large bowl of lukewarm water, swishing to dislodge sand.
5. Lift from water and drain.
6. Add the white pieces to the pot and simmer for 8 to 10 minutes.
7. Using tongs, remove the white pieces, then cook the green pieces for 4 to 5 minutes.
8. Both white and green pieces should be tender when probed with a paring knife.
9. Blot dry.
10. Transfer to a baking dish in one layer.
11. Let cool.
12. Make the vinaigrette: In a small bowl, whisk together vinegar, mustard and garlic.
13. Season with salt and pepper, then whisk in 6 tablespoons olive oil.
14. Set aside.
15. Heat oven to 375 degrees.
16. In a mixing bowl, combine breadcrumbs, thyme and Parmesan.
17. Add 2 tablespoons olive oil and salt and pepper; toss well.
18. Spread crumbs on a baking sheet.
19. Bake for 8 to 10 minutes, until crisp and golden.
20. When cool, mix in 2 tablespoons parsley.
21. Heat broiler.
22. Brush leeks lightly with olive oil and place several inches from flame.
23. Broil for about 5 minutes, until browned and lightly charred.
24. Spoon vinaigrette evenly over leeks.
25. Top with crumbs and egg.
26. Sprinkle with remaining parsley.
27. Serve warm.

leeks, red wine vinegar, mustard, garlic, salt, extravirgin olive oil, coarse breadcrumbs, thyme, parmesan, parsley, eggs

Taken from cooking.nytimes.com/recipes/1017107 (may not work)