Served family style off a cake stand, this was an ideal starter, all light and palate-cleansing for the rich beefiness to follow.
Leek & Hazelnut Salad
Serves 4
20 baby leeks
A handful of parsley
150gr hazelnuts, bashed into small pieces but not in a powder
Juice of 1 small orange, plus 1 tsp of the zest
Juice of half a lemon
4 tbsp sherry vinegar
5 tbsp olive oil
Toast the hazelnuts in a non stick pan without any oil. Be careful not to burn them. Steam the leeks until just soft, then place aside. Oil well and grill them on a cast iron ridged pan (or a barbecue). Whisk together the oil, vinegar and citrus juice, then add the zest. Toss together and place on a serving dish - it should be eaten at room temperature. Just before serving, scatter with the toasted hazelnuts and the parsley, chopped finely.
9 comments:
Delicious - leeks are so underrated.This would go really well with lamb shoulder or roast chicken.
Looks simple and looks delicious. Two of my favourite things. I'll be making this soon - great idea! xx
I was just wondering what this would go with but Katy pipped it - roast chicken.
Lovely recipe Lizzie.
love food like this. simple, seasonal, and yummy. i wouldn't even think too much about pairing it with something, could probably happily polish off the whole thing just as it is.
you and FoodStories are by far my most favourite food writers. such beautiful descriptions. you could write about hay and i would eat it, based on your prose. x s
S - Blush! So pleased you think so x
Katy - Leeks are massively underrated. I'm looking for more recipes.
Helena - Thanks! x
FU - Yes! A spicy roast chicken.
Shu Han - Hmmm, reckon you might need some bread to go with it ;)
Katy - Leeks are massively underrated. I'm looking for more recipes.
Helena - Thanks! x
FU - Yes! A spicy roast chicken.
Shu Han - Hmmm, reckon you might need some bread to go with it ;)
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