Leeks in Sesame Vinaigrette

Leeks in vinaigrette is an easy and popular recipe. My suggestion is to accompany them with a distinctive vinaigrette based on tahini or sesame paste. Obviously it’s possible to replace the sesame seeds with hazelnuts, almonds or similar nuts that may be to hand.

Serves 4

3 leeks

3 fresh green garlic cloves

120g sesame seeds

4 tablespoons extra virgin olive oil

2 tablespoons sherry vinegar

2 tablespoons toasted sesame oil (optional)

salt

Wash the leeks, taking care to remove any soil from the green tops. Chop into 6–8cm pieces. Cook in a pan of boiling salted water for 10–15 minutes until they feel tender. Drain, then drop them into iced water to stop them cooking any further. Set aside.

Trim the garlic cloves and slice finely on the slant, including the stems. Reserve.

Roast the sesame seeds, in either a pan or a moderate oven, taking care to prevent them from burning. Put them in a food processor with 1 tablespoon water and blitz to a paste that is neither too thick nor too light. (You can also do this with a mortar and pestle, adding the water drop by drop).

Transfer the sesame paste to a bowl and mix in the olive oil, vinegar, some salt and the optional sesame oil. I prefer this dressing to be separated rather than emulsified.

To serve, warm the leeks in the oven preheated to 100°C (conventional oven 120°C/Gas Mark ½), then coat them with the sauce. Pile them in a bowl or on a serving dish and sprinkle the sliced garlic over them.

Leeks in Sesame Vinaigrette