Best Charred Leeks With Anchovy Dressing Recipes

LEEKS WITH ANCHOVY BUTTER

Steps:

• Using cooking twine, tie the leeks into two bunches. Bring a large pot of salted water to a boil. Add the leeks and cook until tender, 6 to 8 minutes. Drop into ice water to stop the cooking. Drain, then press out excess water on a towel. Set cut-side up in a large baking dish.
• Preheat the oven to 450 degrees. Place the butter, anchovies, parsley, basil, shallot and lemon juice in a large bowl. Mash with a fork or potato masher until well blended and the anchovies have dissolved into a paste. Season to taste with salt and pepper.
• Spread the butter mixture over the cut sides of the leeks. Bake for 5 minutes or until warmed through. Squeeze over more lemon juice, if you like.

RUNNER BEANS & CHARRED LEEKS WITH VINAIGRETTE

Steps:

• Bring a frying pan of salted boiling water to the boil, reduce to a simmer, add the leeks and cover with a cartouche (a piece of baking parchment with a hole in the middle). Cook for 4-5 mins until tender and a deeper green, then remove from the water with a slotted spoon (keeping the water at a simmer) and dry in a clean tea towel.
• Add the runner beans to the water, cook for 2-3 mins until tender, then drain and set aside.
• Heat a griddle pan over a high heat and toss the leeks in 1/ 2 tbsp olive oil and some seasoning. Griddle for a couple of mins each side until charred. Transfer to a chopping board and slice into lengths the same size as the runner beans.
• To make the vinaigrette, pound the anchovy using a pestle and mortar (or whizz in a blender), add the chilli flakes, Dijon, red wine vinegar and sugar and combine. Whisk in the remaining olive oil, season, then stir in the herbs.
• Put the runner beans and leeks in a large bowl. Pour over the vinaigrette, toss in the spring onions, then scatter over the seeds.

CHARRED LEEKS WITH QUICK-PICKLED CHILES AND PEACH VINAIGRETTE

Steps:

• Split the leeks in half. Run the cut sides under water, fanning the layers to remove any trapped silt or sand. Cut the leek halves into 2-inch pieces. Place the leeks in a colander to dry.
• Add the peaches and chiles to a mason jar with a lid. Heat the vinegar, sugar, mustard seed, cloves, 1 teaspoon salt and 1/2 cup water in a small saucepan, stirring, until the sugar is dissolved, 2 to 3 minutes. Pour the vinegar mixture into the jar with the peaches. Leave the jar uncovered to come to room temperature while you cook the leeks.
• Heat 2 tablespoons of the olive oil in a heavy-bottomed skillet with a lid over medium-high heat. Add the leeks to the oil cut-side up. Cook until the leeks crisp and char, about 3 minutes. Flip, cover and cook until the leeks brown on the cut sides and begin to soften, about 5 minutes. Remove the leeks to a serving platter.
• Measure 2 tablespoons of the pickling liquid into a measuring cup, jar or small bowl. Whisk in the lime juice and remaining 2 tablespoons olive oil.
• Spoon a few peaches and chiles over the leeks, then pour over the dressing and sprinkle with mint. Serve immediately.

ESCAROLE SALAD WITH ANCHOVY DRESSING

Steps:

• Prepare the salad: Put the eggs in a saucepan; cover with cold water by 2 inches. Bring to a simmer over medium-high heat and cook 8 minutes. Transfer the eggs to a bowl of ice water with a slotted spoon, then drain, peel and roughly chop.
• Heat 1/4 inch olive oil in a medium skillet over medium-high heat. Add the bread cubes and fry, turning with a slotted spoon, until golden, about 2 minutes. Transfer the croutons to a paper towel-lined plate to drain.
• Discard the outer layer of leaves from the escarole. Separate the remaining leaves and coarsely chop. Toss with the croutons in a large bowl.
• Make the dressing: Put the lemon juice, orange juice, vinegar, olive oil, garlic and anchovies in a small covered container; shake well. Toss with the salad. Divide among plates, top with the hard-boiled eggs and season with salt and pepper.

CHARRED LEEKS WITH ORANGE SHERRY VINAIGRETTE

Steps:

• For the leeks: Heat oven to 375 F. Trim the root ends, then remove the green tops and any tough, damaged outer fronds. Cut the leeks in half lengthwise and rinse in cool water to remove the sandy soil they grow in. Pat dry and place on a roasting pan cut side up. Drizzle olive oil over the leeks, season with salt and pepper and roast until tender, 15-20 minutes.
• For the vinaigrette: In a saucepan, add orange juice, red pepper flakes, and garlic. Bring to a boil, then lower to a simmer until liquid is reduced by half, 5 minutes. Finish making the vinaigrette by removing the garlic from the reduced orange juice and whisking in vinegar, then olive oil. Season to taste with salt and pepper.
• Assemble the dish: Arrange the leeks on a serving platter, drizzle several tablespoons of the vinaigrette (reserving the rest for another use), and garnish with cilantro and orange segments.
• For the leeks: Heat oven to 375 F. Trim the root ends, then remove the green tops and any tough, damaged outer fronds. Cut the leeks in half lengthwise and rinse in cool water to remove the sandy soil they grow in. Pat dry and place on a roasting pan cut side up. Drizzle olive oil over the leeks, season with salt and pepper and roast until tender, 15-20 minutes.
• For the vinaigrette: In a saucepan, add orange juice, red pepper flakes, and garlic. Bring to a boil, then lower to a simmer until liquid is reduced by half, 5 minutes. Finish making the vinaigrette by removing the garlic from the reduced orange juice and whisking in vinegar, then olive oil. Season to taste with salt and pepper.
• Assemble the dish: Arrange the leeks on a serving platter, drizzle several tablespoons of the vinaigrette (reserving the rest for another use), and garnish with cilantro and orange segments.

CHARRED CAULIFLOWER WITH ANCHOVIES, CAPERS AND OLIVES

Steps:

• Put a large pot of water on the stove and bring to a boil. Meanwhile, with a large knife, cut the cauliflower into quarters. Cut off the tough core at the stem end of each piece. Cut cauliflower quarters into rough 1/2-inch slices. Cut larger slices into several pieces, so all the chopped cauliflower is about the same size.
• Salt boiling water generously and add chopped cauliflower. Cook for 2 minutes, then drain and spread out on a baking sheet to cool.
• In a large bowl, put garlic, anchovy, olives, capers, olive oil, lemon juice and lemon zest. Whisk ingredients together and taste. Adjust salt or lemon juice as necessary.
• Add blanched cauliflower to the bowl. Season lightly with salt and pepper. Add a generous pinch of red-pepper flakes, or add to taste, and toss cauliflower with your hands to coat evenly with dressing.
• Transfer mixture to a shallow baking dish, small roasting pan or sheet pan. (Recipe may be prepared up to this point several hours ahead of baking.)
• To finish, heat oven to 450 degrees. Bake cauliflower, uncovered, for about 20 minutes, until top is browned and beginning to char in some places. For extra char, place dish under broiler for 1 to 2 minutes. Remove from oven and let cool for 5 to 10 minutes. Serve at room temperature with a sprinkling of parsley and scallions. Drizzle with a little more olive oil, if desired.

CLASSIC LEEKS VINAIGRETTE

Steps:

• Trim leeks, removing tough outer layers and cutting off root ends. Leave a little green at the top. Make a lengthwise slit part way down each leek. Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt. Remove carefully, leaving grit in basin.
• Fill a medium sauce pot with water and bring to a boil. Add a generous pinch of salt and put in leeks. Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife. Drain and cool to room temperature.
• Make vinaigrette: put mustard and vinegar in a bowl and stir to dissolve. Whisk in olive oil to make a thick sauce. Season with salt and pepper.
• Blot leeks and divide among 4 plates. Spoon vinaigrette over leeks, smearing with back of spoon. Sprinkle with capers. Garnish each plate with cornichons, olives and half an egg.