Griddled Leeks With Hazelnut Dressing
These tender baby leeks are beautifully charred and drizzled with a nutty, citrus-infused dressing, creating a dish that is both visually stunning and bursting with flavor. The hazelnuts add a delightful crunch while the parsley brings a fresh, herby finish. Perfect for a light and elegant meal or as a side dish for a special occasion.
— Constant Cookbook
Ingredients
- 20-24 baby leeks , about 5-6 per person depending on size, trimmed
- 85g hazelnuts , toasted
- 4 tbsp olive oil , plus a little extra for griddling
- juice ½ orange
- juice ½ lemon
- 2 tsp sherry vinegar
- small bunch parsley , leaves picked and chopped
Instructions
- Arrange the leeks in a wide, lidded pan, so they’re no more than 2 leeks deep at any point, then pour over enough boiling water to cover. Cover the pan and cook for 4-6 mins until just tender. Drain, refresh in cold water, then drain again. Now set aside until you are ready to serve.
- Whizz the nuts in a food processor until finely chopped but not powdery, or chop by hand. Mix with the oil, citrus juices and vinegar. Season well.
- To serve, heat a griddle or frying pan and toss the leeks in some oil. Griddle batches for 1 min on each side until slightly charred and warmed through, then put onto 4 plates. Stir the parsley into the nutty dressing, spoon over and serve.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 318 calories
- Fat Content: 31 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 4 grams sugar
- Protein Content: 5 grams protein
- Sodium Content: 0.01 milligram of sodium
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