Twice-Cooked Leeks with Lemon and Basil
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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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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.
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.