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.


1 lemon, zest and juice
1 orange, zest and juice
10 sprigs parsley, mincec
1/2 cup olive oil
4 leeks, trimmed


  1. In a medium sized mixing bowl combine the citrus zest, juice, herbs and olive oil into a rough sauce
  2. Slice the leeks into 2 inch long strings or half moons and place into a deep bowl of water
  3. Agitate the leeks to dislodge any dirt caught between the layers
  4. 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
  5. Leeks will store in the fridge for upwards of a week