Poached Leeks Vinaigrette and Pangrattato

Ingredients

• 6 small-medium leeks
• 150g unsalted butter
• 1 litre good quality fresh vegetable stock (see tip)

For the vinaigrette

• 1 tbsp dijon mustard
• 1 tbsp red wine vinegar
• 1 small shallot, very finely chopped
• 60ml extra-virgin olive oil
• Squeeze lemon juice

For the pangrattato

• Big glug extra-virgin olive oil
• 80g dried breadcrumbs
• Finely grated zest 1 lemon
• Small bunch fresh flatleaf parsley, finely chopped

Instructions

1. Halve the leeks lengthways, then slice each length in half across the width. Rinse (see Know-how) and pat dry. Heat the butter in a large frying pan until melted and foaming, then add the leeks. Cook for 5 minutes, turning occasionally, until golden in patches. Add the stock and bring to the boil, then turn the heat down to a gentle simmer and cover the surface with a disc of baking paper (known as a cartouche). Poach the leeks for 20-25 minutes until very tender.
2. Meanwhile, combine the mustard and vinegar in a bowl or jug, then add the shallot and season well. Whisking continuously, drizzle in the 60ml oil to make a dressing. Add lemon juice to taste. Set aside.
3.  For the pangrattato, heat a big glug of oil in a small frying pan. Add the breadcrumbs with some seasoning, then cook over a medium heat, stirring, until golden. Toss through the lemon zest and parsley.
4. Serve the leeks with a little of the stock, drizzled with the vinaigrette and sprinkled with the pangrattato.