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Leeks vinaigrette, goats’ cheese and crispy crumbs
Serves: 4 as a starter or side, or 2 as a main course
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Leeks vinaigrette, goats’ cheese and crispy crumbs
Serves: 4 as a starter or side, or 2 as a main course
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
205Kcal
Fat
17gr
Saturates
5gr
Carbs
7gr
Sugars
2gr
Fibre
3gr
Protein
6gr
Salt
0.6gr
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
Ingredients
- 350g baby leeks, trimmed
- 2 tbsp white wine vinegar
- 4 tbsp olive oil
- 2 tsp grainy mustard
- a handful of breadcrumbs
- a small handful of flat-leaf parsley, finely chopped
- 1 tsp thyme leaves, finely chopped
- 75g crumbly goats’ cheese
Step by step
-
Bring a pan of salted water to the boil and simmer the leeks for 90 seconds. Drain, rinse in cold water and pat dry.
-
In a large bowl, whisk together the vinegar, oil and mustard, lightly season and set aside.
-
Get a griddle pan hot with a dab of oil and griddle the leeks for a minute or so on each side, until nicely charred. Toss them in the vinaigrette; set aside. Fry the breadcrumbs until golden, then stir through the herbs and a pinch of salt. Arrange the leeks on the plates, crumble over the cheese, drizzle over the remaining vinaigrette and scatter with the breadcrumbs.
TipGriddling leeks gives them a lovely smoky sweetness. This recipe works well with asparagus, too. Serve with crusty bread.