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Leek and lardons with a warm hazelnut dressing
Serves 4 Starters and mains
Ingredients
- 4 large leeks
- 25ml olive oil
- 200g lardons
- 100g hazelnuts
- 1/2 white onion, finely diced small bunch flat-leaf parsley, chopped
- 1tbsp Dijon mustard
- 2tbsp oyster sauce
- 2tbsp hazelnut oil
- 1tbsp sherry vinegar
- 1tbsp sherry vinegar
- juice 1 lemon
Method
Heat the barbecue until hot and the coals are white. Put the leeks directly on the hot coals and cook for 8 minutes until charred all over, turning halfway through.
Meanwhile, pour the oil into a frying pan, add the lardons and fry for 5–6 minutes until crisp. Drain the fat into a bowl, transfer the lardons to a tray, then toast the hazelnuts in the frying pan. Mix the onion, parsley, mustard, oyster sauce, hazelnut oil, vinegar and lemon juice with the lardon fat, add the hazelnuts and combine.
Remove the charred outer leaves of the leeks, slice and transfer to a platter. Sprinkle the lardons over and spoon the hazelnut dressing over to serve.
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