By: Marie Hertz | Serves 4
I love leeks. They are so useful and can easily play the leading role on a plate. This dish has been my family’s favourite starter all my life, not only because we’ve always had a lot of leeks in our garden but also because it’s incredibly tasty. For this particular version the leeks are boiled, but you can also barbecue them until black and then remove the charred layer, or you can bake them in the oven.
- 4 medium sized Danish organic leeks
- Herb or apple cider vinegar
- 1 tsp Dijon mustard
- 1dl olive oil
- 1 shallot
- Salt and pepper
- 1 tsp honey
- 250g cooked beluga lentils, mixed with a bit of olive oil and salt
- Fresh chervil, rinsed and plucked into small pieces
Rinse and clean the leeks. Remove the top greenest part and save for a vegetable stock.
Cover the base of a large pot in a couple of centimetres of salted water and bring to a boil. Add the leeks, put the lid on the pot and allow the leeks to steam until tender for 6-8 minutes, turning them occasionally. Remove when done and place on a plate to allow the steam to evaporate.
Mix the vinaigrette in the meantime. Begin by finely chopping the shallot. Add mustard and vinegar to a small bowl and stir with salt, pepper and honey. Add the olive oil in a thin spray so the vinaigrette can take shape. Add the finely chopped shallot and allow the vinaigrette to rest for 10 minutes before seasoning again with salt, pepper and honey.
Halve the steamed leeks and place them on a beautiful plate. Using a spoon, add drops of vinaigrette on top of them and spread the lentils on the plate. Finish by decorating with chervil and serve the dish as a starter or as one of several small dishes.