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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine French, Provencal
Servings 2 people

Ingredients
  

  • 1 bunch leeks tender
  • 2 Tbsp butter
  • 3 anchovy fillets rinsed
  • 1 handful basil
  • 1 handful flat-leaf (Italian) 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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