Poached leeks vinaigrette and pangrattato
- November 2015
- Serves 8
- Hands-on time 20 min
A classic French starter recipe to add to your dinner party repertoire, perfect if you’ve got a heavy main course.
- 25.8g (11.2g saturated)
- 10g (2.5g sugars)
Use vegetable stock if serving vegetarians, but a good fresh fish stock or chicken stock adds a wonderful depth of flavour to this dish.
Make the dressing up to 3 days in advance, then keepin the fridge in a sealed jar. Shake well before serving.
Make the pangrattato without adding the parsley and keep in an airtight container for 1-2 days, or freeze in a sealed food bag for up to 1 month. Defrost, then stir the parsley through just before serving.
You can poach the leeks 12 hours in advance, then cool and chill until needed. Reheat briefly in a pan with a splash of stock and a knob of butter until warmed through.
Leeks can hide the dirt in their layers so once you’ve sliced the leeks, rinse well under cold running water.
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