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+ servings
Tender Leeks Spring Markets

Poireaux en Vinaigrette

This is a simple side dish that proves the best way to enhance flavours is to limit the ingredients.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine French, Provencal
Servings 2 people

Ingredients
  

  • 1 bunch Tender Leeks
  • 2 Tbsp Butter
  • 3 Anchovy fillets rinsed
  • handful of each Basil and Flat Parsley
  • 1 splash lemon juice

Instructions
 

  • Trim and thoroughly rinse the leeks.
  • Pat dry.
  • Bring a big pot of water to the boil, cook leeks for about 5 minutes, then refresh in ice water.
  • Pat dry.
  • Wash and finely chop the herbs.
  • Melt the butter, stir in the anchovy fillets until they melt, add the finely chopped herbs and a good splash of lemon juice.
  • Dress the leeks in an ovenproof dish, cover with the vinaigrette, place in a preheated oven until warmed through.
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