Confit Leeks Vinaigrette Recipe | olivemagazine

For the confit leeks

1.2kg (about 6-8) leeks
trimmed
2 bay leaves
torn in half
1 rosemary sprig
3 garlic cloves
peeled and lightly bashed
⅛ tsp whole peppercorns
(optional)
¼ tsp coriander seeds
(optional)
½ tsp fine sea salt
1-2 tbsp apple cider vinegar
70ml crisp white wine
(or dry vermouth)
180ml extra-virgin olive oil
you may need more depending on the size of your tin

For the vinaigrette

1 tbsp white wine vinegar
½ tsp dijon mustard
4 tbsp olive oil
(you can use the confit oil)
freshly ground black pepper
to taste

To serve

fine sea salt
to taste
pangrattato
soft herbs
such as parsley, dill or chives

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Peel away the tough outer layers of the leeks and rinse well to remove any dirt.
step 2
Cut into 4cm coins and transfer to a bowl of cold water. Check each piece and remove any remaining outer layers that are particularly thick or tough. Drain and transfer to a roasting tin that fits them snugly. Add the bay, rosemary, garlic, peppercorns and coriander seeds (if using), then the salt, apple cider vinegar and wine. Pour over the olive oil: the leeks should be mostly submerged – turn them on their sides if needed and add a little more oil if necessary.
step 3
Cover first with a sheet of baking paper pressed down onto the surface, then with foil, sealing tightly around the edges. Bake for 1 hr or until the leeks are completely tender.
step 4
Remove from the oven and allow to cool to room temperature. The leeks can be stored in the fridge for two weeks, as long as everything remains submerged under the oil.
step 5
To serve, combine all the vinaigrette ingredients in a jar and shake well to emulsify. Flood the base of a serving plate with the vinaigrette, top with the confit leeks and finish with pangrattato and fresh herbs.

Alexina Anatole in a while apron holding a bowl of green matcha tiramisu

Alexina Anatoletalent resident