Poached leeks vinaigrette and pangrattato recipe
Leeks vinaigrette is a classic French starter recipe to add to your dinner party repertoire, perfect if you've got a heavy main course.
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Cooking tools:
- Mason jar
- Airtight container
- Zip-top bag
- Refrigerator
- Freezer
- Pot
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Whisk
Ingredients
- 6 small-medium leeks
- 150g unsalted butter
- 1 litre good quality fresh vegetable stock (see tip)
- 1 tbsp dijon mustard
- 1 tbsp red wine vinegar
- 1 small shallot, very finely chopped
- 60ml extra-virgin olive oil
- Squeeze lemon juice
- Big glug extra-virgin olive oil
- 80g dried breadcrumbs
- Finely grated zest 1 lemon
- Small bunch fresh flatleaf parsley, finely chopped
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