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Twice-Cooked Leeks with Lemon and Basil

waitrose.com
Serves: 4 as a side
Ingredients
​
½ lemon, zest and juice
½ garlic clove, crushed
4 tbsp extra virgin olive oil
small handful basil, smallest leaves reserved, the rest shredded
4 leeks, trimmed and halved widthways and lengthways

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Picture
Preparation1. Combine the lemon zest and juice, garlic, 3 tbsp oil and the shredded basil. Season and set aside. Pack the leeks snugly in a large frying pan (they should just fit, lengthwise) in a single layer. Just cover with boiling water, season and simmer gently for 5-6 minutes, or until just tender. Carefully drain, refresh under cool water and drain again. Sit on a clean tea towel.
2. Put a griddle pan over a high heat until smoking hot. Toss the blanched leeks with the remaining 1 tbsp oil and season. Working in batches, add a single layer of leeks to the pan, cooking for 2 minutes on each side until marked with griddle lines. Serve the charred leeks with the dressing spooned over and garnished with the reserved basil leaves.

Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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