Leek & Hazelnut Salad

Alliums dressed in citrus juice might be my Spring favourite. Steamed until floppy and then crisped and charred and a bit blistered on a ridged cast iron pan, the baby leeks were sweet and silky, its folds soaking up the orange-tinted dressing like a thirsty thing. Whole hazelnuts were thwacked with a rolling pin and then dry-roasted until fragrant and toasty, adding crunch and richness to the dish.

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.