Leeks vinaigrette, goats’ cheese and crispy crumbs
Prep time: 10 minsTotal time: 
Leeks vinaigrette, goats’ cheese and crispy crumbs
Prep time: 10 minsTotal time: 
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
Ingredients
- 350g baby leeks, trimmed
- 2 tbsp white wine vinegar
- 4 tbsp olive oil
- 2 tsp grainy mustard
- a handful of breadcrumbs
- a small handful of flat-leaf parsley, finely chopped
- 1 tsp thyme leaves, finely chopped
- 75g crumbly goats’ cheese
Step by step
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Bring a pan of salted water to the boil and simmer the leeks for 90 seconds. Drain, rinse in cold water and pat dry.
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In a large bowl, whisk together the vinegar, oil and mustard, lightly season and set aside.
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Get a griddle pan hot with a dab of oil and griddle the leeks for a minute or so on each side, until nicely charred. Toss them in the vinaigrette; set aside. Fry the breadcrumbs until golden, then stir through the herbs and a pinch of salt. Arrange the leeks on the plates, crumble over the cheese, drizzle over the remaining vinaigrette and scatter with the breadcrumbs.
TipGriddling leeks gives them a lovely smoky sweetness. This recipe works well with asparagus, too. Serve with crusty bread.
