Grilled leeks, radishes and anchovy dressing

Here is the complete recipe for Grilled leeks, radishes and anchovy dressing.

INGREDIENTS

For the caesar-style dressing:

1. 1 clove of garlic, degermed and minced


2. 2 anchovy fillets


3. 4 tbsp red wine vinegar


4. 1 tsp dijon mustard


5. 3 egg yolks


6. 250ml grapeseed oil


7. Juice of half a lemon


8. 100g parmesan cheese, grated


9. Salt and pepper to taste


10. A splash of worcestershire sauce


11. A splash of tabasco

For the salad:

1. A small bunch of radishes, different sizes and colours, thinly sliced


2. Sea salt


3. Black pepper


4. 4 medium-sized organic leeks


5. Extra-virgin olive oil


6. 2 slices of bread (country loaf or quality sourdough) for small croutons


7. 6-8 anchovy fillets


8. A handful of chervil

METHODS

1. In a food processor, blend the garlic, anchovies and vinegar to a paste, add the mustard and egg yolks, continue to slowly blend, then pour in the grapeseed oil, to emulsify.


2. Season with remaining ingredients, mix in the cheese and set aside.


3. Toss the radishes with a touch of salt, pepper and olive oil.


4. Top and tail the leeks, slice them in half and brush with olive oil. Grill on the open side under a high grill.


5. When they start getting nice marks, turn and cook for another 3-4 minutes at a lower temperature. Set aside.


6. Meanwhile, for your mini croutons, toast two slices of bread, then brush with olive oil, break into pieces and set aside.


7. Spread the dressing over the bottom of the plate and place the grilled leeks on top.


8. Scatter with the radishes and croutons and lay the remaining anchovy fillets around the plate.


9. Finish by drizzling some olive oil and fresh ground black pepper over, and top with the chervil.

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