MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Warm Leek And Potato Salad With Walnut Dressing
 Categories: Salads
      Yield: 4 Servings
 
      1 lb Red-skinned potatoes
           Kosher salt
      1    Egg
      1 lb Leeks; trimmed; halved
           -lengthwise and washed
      1 tb Shallot; minced
      1 tb Cider vinegar; +1 ts
      4 ts Dijon mustard
           Freshly ground black pepper
      5 tb Best quality walnut oil
      1 tb Olive oil
    1/3 c  Walnuts; toasted & chopped
    1/3 c  Flat-leaf parsley leaves;
           -packed
 
  Bring potatoes to boil in salted water to cover. Reduce heat and
  simmer until tender when pierced with fork, about 20 minutes. Drain
  and set aside. Keep warm.
  
  Boil an egg for 9 minutes. Drain, and peel.
  
  Parboil leeks in salted water until tender and bright green. Drain.
  Lay on tea towel; roll it up to press excess water; keep leeks warm.
  
  Whisk shallot, vinegar, mustard, salt, and pepper. Let sit 5 minutes.
  Slowly whisk in oils until dressing is thick yellow and emulsified.
  Taste; adjust seasoning (it should be highly seasoned).
  
  Cut warm leeks diagonally into 1-1/2" pieces. Cut warm potatoes into
  3/4" chunks. In large bowl, combine leeks, potatoes, walnuts, and
  parsley. Pour dressing over; with spatula, fold and mix well. Correct
  seasoning. Transfer to serving bowl. With back of spoon, press egg
  through sieve over salad. Serve warm.
  
  Recipe by NY Times, Oct 6, 1999
 
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