Charred leeks
Whole leeks are roasted in a hot oven until black. Underneath, the leek steams in its own juices until soft and sweet; a mustard vinaigrette finishes the dish.
- Serves 10
Method
Leeks
Preheat the oven to 250 °C.
Cut off most of the green part of the leeks.
Roast the leeks in the oven until the outside is black all over. This takes about half an hour.
Vinaigrette
Put the chopped shallot in a large bowl with the mustard, vinegar, salt and pepper.
Whisk in the oil drop by drop.
Thin the vinaigrette with a few drops of cold water if needed.
To serve
Take the leeks out of the oven and let them cool slightly.
Cut about 2 cm off both ends.
Carefully slit the leeks lengthways, open up the blackened outer layers and remove the soft, pale green centre.
Cut the soft leek into pieces and arrange on a plate.
Drizzle with the vinaigrette and add a pinch of sea salt.
Equipment
Knife, chopping board, baking tray, large bowl, whisk
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