Leeks with Gremolata
Leeks in vinaigrette is a classic cold French salad. This recipe takes that idea and substitutes the herby Italian condiment. Eat these as a side or a garnish to other roasted vegetables.
Ingredients
1 lemon, zest and juice
1 orange, zest and juice
10 sprigs parsley, mincec
1/2 cup olive oil
4 leeks, trimmed
Method
- In a medium sized mixing bowl combine the citrus zest, juice, herbs and olive oil into a rough sauce
- Slice the leeks into 2 inch long strings or half moons and place into a deep bowl of water
- Agitate the leeks to dislodge any dirt caught between the layers
- Lift the leeks from the water, leaving any remaining dirt behind, and transfer to the bowl with the gremolata in it, add a big pinch of salt and black pepper, then toss to combine
- Leeks will store in the fridge for upwards of a week
