Rustic fare

TO CREATE A DINNER OOZING WARMTH AND COMFORT ON A COLD EVENING, LOOK NO FURTHER THAN RUSTIC FRENCH-INSPIRED CUISINE.

POACHED LEEK SALAD WITH VINAIGRETTE  

INGREDIENTS
1 carrot, roughly chopped
1 stalk celery, roughly chopped
1 small onion, roughly chopped
5 cloves garlic, roughly chopped
2 cups dry white wine
1 cup water
1 bunch parsley, stems and leaves separated
8 to 10 sprigs fresh thyme
1 bay leaf
10 whole peppercorns
8 small leeks (or 6 large)
1 ½ cups extra virgin olive oil
4 anchovy fillets, finely chopped
1 clove garlic, finely chopped
1 teaspoon Dijon mustard
½ cup balsamic vinegar
2 tbsp lemon juice
Freshly ground black pepper
½ cup breadcrumbs, toasted on a tray for 10 minutes in a 170 degrees Celsius oven
1 hardboiled egg, roughly chopped

Sauté the carrot, celery and onion in a little olive oil in a large pot over high heat until slightly browned, add parsley stems, bay leaf, thyme and peppercorns. Add white wine and allow to bubble for two minutes, scraping bottom of the pan with a wooden spatula. Add water and one tablespoon of salt and bring stock to a simmer. Allow to reduce for 20 minutes.

Meanwhile, clean leeks by removing roots and cutting off the top, where it turns dark green. When the stock is reduced, add the leeks to the pot, whole, and poach until very tender, around 20 to 30 minutes. Remove with a slotted spoon and set aside to cool.

In a small jar, combine olive oil with finely chopped anchovy, balsamic vinegar, lemon juice, mustard, chopped garlic clove and a good grinding of black pepper. Shake until dressing has emulsified and taken on a distinctive thickness.

In a small bowl, combine chopped hard-boiled egg with toasted breadcrumbs and parsley leaves. Toss well to combine.

To serve, pile room temperature leeks onto a large serving plate, drizzle with emulsified dressing and scatter with egg and breadcrumb combination.
 

For more delicious French-inspired recipes from our resident chef, Brannon Valmadre, grap your copy of Perth VITA winter issue today.