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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Miso Leeks w/White Beans   
    Categories: Vegetables, Beans, Herbs, Breads   
         Yield: 4 servings   
       
   MMMMM---------------------------LEEKS--------------------------------   
         2 lg Leeks (1 lb); roots &   
              - wrinkled tops trimmed,   
              - stalks halved lengthwise,   
              - white and green parts thin   
              - sliced   
              Extra-virgin olive oil   
              Salt & pepper   
         2 cl Garlic; thin sliced   
         2    Fresh thyme sprigs   
         4 lg Eggs   
        28 oz (2 cans) white beans;   
              - drained   
              Handful tarragon or parsley   
              - leaves; rough chopped, to   
              - serve   
              Toasted bread (opt); for   
              - serving   
      
   MMMMM----------------------MISO VINAIGRETTE---------------------------   
         4 ts White miso paste   
         1 ts Dijon mustard   
         1 cl Garlic; grated   
         2 ts Red-wine vinegar   
         2 tb Extra-virgin olive oil   
       
     Prepare the leeks: Place the sliced leeks into a   
     colander and rinse them well, rubbing to loosen any   
     dirt. Rinse them again and drain well. (There is no need   
     to dry them, as the residual water is useful in cooking   
     the leeks.)   
        
     Heat a large Dutch oven or skillet on medium-high for 1   
     to 2 minutes. Add 2 tablespoons of olive oil, along with   
     the leeks. Season generously with salt and black pepper   
     and cook, stirring occasionally, until the liquid cooks   
     off and leeks start to stick to the pan, 5 to 6 minutes.   
     Stir in the garlic and thyme. Reduce heat to low, cover,   
     and cook for 20 minutes, stirring occasionally.   
        
     Meanwhile, bring a medium pot of water to a boil over   
     high. Add the eggs and continue to cook over medium-high   
     for 7 minutes. (Make sure you set a timer.) Set up an   
     ice bath. Using a spider ladle or slotted spoon, remove   
     the eggs from the water and immediately add them to the   
     ice bath. Cool for 3 to 4 minutes, then peel and set   
     aside.   
        
     Make the vinaigrette: In a large bowl, whisk together   
     the miso paste, Dijon mustard, garlic, vinegar and olive   
     oil.   
        
     Uncover the leeks - they will have reduced into a silky,   
     jammy consistency. Discard the thyme, transfer the leeks   
     to the bowl and stir to coat in the miso vinaigrette.   
        
     Stir in the white beans and leave to cool for a few   
     minutes. Add about ¾ of the tarragon or parsley leaves   
     and toss gently to combine.   
        
     Divide the leeks and beans among bowls and drizzle each   
     with olive oil. Top with a halved jammy egg and finish   
     with the remaining herbs. Serve with toast, if   
     desired.Yield: 4   
        
     By: Hetty Lui McKinnon   
        
     Yield: 4 servings (about 4 heaping cups)   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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