Poached Leeks Vinaigrette and Pangrattato


  • 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


  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.

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