Grilled Leeks Mimosa Redux

Trim ends off leeks and peel off any dead-looking leaves. Trim tops down so leeks are 10 to 12 inches long, depending on the pan being used. Cut in half lengthwise. Run each leek half under cold running water; ensure any dirt or sand is rinsed from layers. Cut each egg into quarters. Season with plenty of salt and pepper.

Fill wide pot with 2 inches of salted water. Bring to a boil, add leeks and cook until just tender when pierced with a knife, about 3 to 4 minutes. Drain and transfer leeks, cut side down, to paper towels. Pat completely dry. Leeks can be charred either in a cast-iron skillet or on a grill. For skillet cooking, heat skillet to high, drizzle leeks with oil, season well with salt and pepper, then cook, undisturbed, for 3 to 4 minutes. Turn and cook other side. For grill, heat to medium-high (about 425 degrees F), brush leeks with oil, season with salt and pepper, then grill until charred in places, about 3 to 4 minutes per side.

To make caper vinaigrette, combine in small bowl the Champagne vinegar, mustard and capers. To serve, arrange leeks on serving plate and place egg quarters on top. Toss parsley and dill with dressing and spoon over leeks. Season with a little pepper on top and place lemon wedges on the side.