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LEEKS VINAIGRETTE

4 leeks, trimmed and tied in bundles
1 quart water, salted and boiling
1 cup olive oil
1/4 cup vinegar
2 tablespoons chopped hard-boiled eggs
2 tablespoons capers, rinsed

Par-boil leeks in boiling water for 4 to 5 minutes, until just tender.
Remove. Brush leeks with a bit of oil and place on grill for 4 to 5
minutes. Combine oil, vinegar, eggs and capers and drizzle over
grilled leeks.

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