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1
Trim the leeks to about 7 inches long.
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2
Split them lengthwise to within 1 1/2 inches of the root end, leaving the root end intact.
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3
Submerge the leeks in a large bowl of water, let them soak to release any dirt or sand, for several minutes.
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4
Lift the leeks out of the water and discard the water.
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5
Pour about 1-inch of water into a large saucepan, and set up a collapsible steamer inside.
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6
Bring the water to boil and steam the leeks, covered, until crisp-tender, about 6 minutes.
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7
Shock the leeks in a bowl of ice water and drain.
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8
Cut the leeks apart at the root ends and drain them on paper towels.
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9
Transfer the leeks to a shallow dish.
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10
Brush the leeks with the vegetable oil and, working in batches, grill them over medium heat until charred and soft, about 4 minutes per side.
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11
(The leeks may be prepared up to the is point 1 day in advance and kept covered and chilled.)
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12
In a bowl whisk together the herbs, bell pepper, olives, mustard, and vinegar.
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13
While whisking, add the oil in a stream until emulsified.
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14
Season with salt and pepper.
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15
Pour the vinaigrette over the leeks and turn them to coat evenly.
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16
Marinate in the refrigerator for at least 3 hours or up to overnight.
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17
When ready to serve, arrange the leeks on a platter and pour any remaining vinaigrette over the top.
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18
Garnish with red pepper, parsley, and egg.
