Dorie’s directions were to find “young leeks, the youngest, thinnest you can find.” I have never seen a young leek and the ones we bought were beyond young but still good.
I cooked my leeks for 20 minutes and I thought I over cooked them but they were still crispy when we ate them. I found it difficult to cut the leeks, they were quite slippery for me. Maybe a serrated knife would have been better. We enjoyed the vinaigrette. I substituted sunflower oil for the walnut oil as that is what I had on hand. I thought the grated hard boiled egg over the top was a nice touch. My husband enjoyed this dish. As to the cooking techniques he said “who thinks of this stuff?” I said the French. If nothing else this group has expanded our repertoire of eating and cooking techniques. I also think it is a lot of fun. Link to the recipe