Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Blackened leeks vinaigrette
Serves 4 Starters and mains
Ingredients
- 16 small, thin leeks
- 4 x 100g goat’s cheese rounds
- 4tsp extra virgin olive oil
For the vinaigrette
- 2tsp white balsamic vinegar
- ¼tsp caster sugar
- 1tsp Dijon mustard
- 3tbsp extra virgin olive oil
To serve f
- 4 pinches black Urfa chilli flakes
- few micro purple radish leaves or micro greens
Method
Trim the leeks, slit down the top, dark-green section, then wash under the cold tap to remove any soil.
Bring a pan of water to the boil and add some sea salt flakes. Add the leeks and, as soon as the water boils again, blanch for 4 minutes. Drain well and set aside to dry for 10 minutes on a kitchen paper-lined tray.
Meanwhile, make the vinaigrette. Put the vinegar, sugar and mustard in a screwtopped jar and shake to mix. Add the oil, 1tbsp at a time, shaking well between each addition until emulsified. Set aside until needed.
Take the leeks off the kitchen paper and toss them in 2tsp of oil and grind some black pepper on top. Heat a ridged griddle pan over a medium heat, sear the leeks to char in golden stripes on both sides and heat through. Arrange the leeks on 4 serving plates.
Preheat the grill to high and place the rack around 15cm away from the element. Cut the goat’s cheeses in half horizontally and place, cut-side up, on a foillined tray. Drizzle the remaining oil over each half and grind a little black pepper on top. Grill for 3-4 minutes until golden and just starting to bubble.
Arrange 2 cheese halves over the leeks, spoon over some of the vinaigrette, dust with the chilli flakes and scatter over some micro purple radish leaves or micro greens.
Advertisement