Braised leeks with salsa rustica and egg - Alex Herbert - Good, Simple, Delicious

Name: Braised leeks with salsa rustica and egg - Alex Herbert - Good, Simple, Delicious
Ingredients: 6 each leeks (large or 12 pencil leeks); 1 tsp sea salt; 3 cloves garlic (peeled); 4 each anchovy fillets; 1 each red eshallot (peeled); 1 tbls fresh French tarragon leaves (chopped); 1 tbls Dijon mustard; 30 mls white wine vinegar; 125 mls extra virgin olive oil; 1 tbls baby capers (Capers in brine should be rinsed. Salted capers should be blanched in boiling water 3 times); 25 gms Italian parsley leaves (chopped); 1/2 lemon (juiced); 3 each egg (boiled and grated / sieved)

alexherbert.com.au

Braised leeks with salsa rustica and egg, a delicious seasonal dish from Alex Herbert. Perfect for special occasions or a comforting weeknight meal.

View full recipe on alexherbert.com.au

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Ingredients

6 each leeks (large or 12 pencil leeks)
1 tsp sea salt
3 cloves garlic (peeled)
4 each anchovy fillets
1 each red eshallot (peeled)
1 tbls fresh French tarragon leaves (chopped)
1 tbls Dijon mustard
30 mls white wine vinegar
125 mls extra virgin olive oil
1 tbls baby capers (Capers in brine should be rinsed. Salted capers should be blanched in boiling water 3 times)
25 gms Italian parsley leaves (chopped)
1/2 lemon (juiced)
3 each egg (boiled and grated / sieved)