Rebecca’s Recipe of the Week: Leeks for Lunch | Canalside Community Food

This is what I ate for lunch today. It’s easy, satisfying, and makes good use of the Canalside leeks you’ve accumulated in the fridge. The leeks meld with the vinaigrette to create a sumptuous, slippery mass. Toasted nuts contrast with the soft strands of leek. You could also add little cubes of cheese, or use this as a topping for a piece of toast.

Leeks Vinaigrette
Serves 1

Ingredients
4 leeks
1 tablespoon of sherry vinegar
big pinch of salt, and freshly ground black pepper
2 tablespoons of walnut oil, or, failing that, olive oil
handful of hazelnuts or walnuts, coarsely chopped
handful of fresh parsley, chopped

Preparation
Bring a pot of salted water to the boil.

Meanwhile, trim the ends off the leeks, and peel off the outer layer. Cut off and discard the tough, dark green upper bit. Slice each leek in half vertically.

Plunge the halved leeks into the boiling water and simmer for 8-10 minutes.

While the leeks are cooking prepare the vinaigrette in a serving bowl: pour the vinegar into the bowl, and add the salt and pepper. Slowly drizzle in the oil, whisking all the while with a fork. Set aside until the leeks are cooked.

After 8 minutes check the leeks to see if they’re tender when poked with a fork. Once they’re tender drain them and then add them while they’re still warm to the bowl with the vinaigrette. Toss together and leave to cool, or until you’re ready to eat them.

Heat a small frying pan over medium heat and add the nuts. Toast for about 4 minutes, stirring occasionally so that they toast on all sides, and taking care that they do not burn. Once they smell appetising and have begun to turn a toasty colour, add them to the leeks.

When the leeks are cool, or you wish to eat them, add the chopped parsley, stir, check to see if it needs more salt or pepper, and enjoy.