Charred leeks with anchovy dressing

• leeks↗400g g

  trimmed

• garlic clove↗1

  coarsely chopped

• anchovies↗6

  in oil

• Dijon mustard↗1 tsp tsp
• lemon↗1

  juiced

• egg yolks↗2
• rapeseed oil↗130ml ml
• Parmesan↗1 tbsp tbsp

  finely grated

• hazelnuts↗50g g

  toasted and chopped

Step-by-step instructions

1. 1

   Heat the grill to its highest temperature and bring a large pot of salted water to a boil. Wash the leeks, remove and discard the outer layers, and add them to the pot. Boil for 2 minutes until they begin to soften, then immediately transfer them to a bowl of ice water. After cooling, drain, pat dry, cut them in half lengthwise, place them on a tray skin‑side down, rub with 2 tbsp oil and season.

2. 2

   Finely blend the garlic and anchovies in a mini‑blender until a paste forms. With the motor running, add mustard, 2 tbsp lemon juice, yolks and a little seasoning, then gradually drizzle the remaining oil drop by drop until the sauce thickens and emulsifies. Add Parmesan, taste and, if needed, add more lemon juice. Divide the dressing between two bowls. To one add water until you reach a pourable consistency. Keep the other bowl refrigerated for another day – it pairs well with roasted lamb or in sandwiches. Store in the fridge for up to 2 days.

3. 3

   Grill the leeks for 5 minutes until charred, then transfer them to a serving plate, sprinkle with hazelnuts and parsley and drizzle with the anchovy dressing.