Prep
45 min
Cook
25 min
Total
1h10
Servings
6 serv.
1 kg of young untreated leeks from the garden* preferably, cleaned and tied in bunches
Leeks in vinaigrette is a chilled starter from northern France and Belgium. Walnut oil and fresh ginger lift what many think is a bland dish. It's summer on a plate, when young leeks are tender and sweet.Ingredients for 6 servings
- 8 roasted and chopped Grenoble walnuts
- 0.9 oz (25 g) fresh ginger peeled and cut into tiny brunoise
- walnut oil and cider or rice vinegar (3 spoonfuls of oil for 1 of vinegar)
- coarse sea salt
- fine salt and freshly ground pepper
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