BRAISED LEEKS & YELLOW LENTILS WITH ANCHOVY DRESSING

SERVES 4

LEEKS, WHEN DICED small and simmered with lentils or beans or rice, tend to melt into the mixture, creating a soft and delicious texture. Here a braise is paired with the tanginess of an anchovy dressing to become a seductive dish, a meal in itself. This braise could also be the beginning of a lovely lentil soup, blended with an aromatic leek stock.

6 tablespoons olive oil

4 cloves garlic, minced

1 shallot, minced

1½ salted anchovy fillets, rinsed

1 teaspoon grated Parmigiano

Fresh lemon juice

Salt and pepper

3 leeks (white parts), minced

½ small onion, minced

1 cup yellow lentils, rinsed and picked over

1 black radish or 3 large red radishes, cut into thin matchsticks

20 tatsoi leaves with stems

2 tablespoons white wine vinegar

Olive oil, for drizzling

Heat a tablespoon of the oil in a small skillet over medium-low heat. Add three-quarters of the garlic and all of the shallots and sweat until soft, about 7 minutes. Transfer the mixture to a blender and add the anchovy fillets, cheese, 1 tablespoon lemon juice, and 2 tablespoons oil. Process until smooth, adding water as needed for a consistency a bit thicker than heavy cream. Add salt and pepper, then set the dressing aside.

Heat 2 tablespoons of the oil in a small saucepan over medium-low heat. Add the leeks, onions, and remaining garlic and cook until softened, about 5 minutes. Add the lentils, salt, and pepper, then pour in 3 cups water and stir. Gently simmer until the lentils are just tender, about 20 minutes. Drain, add a splash of lemon juice, and keep warm.

Heat the remaining tablespoon oil in a large skillet over medium-high heat. Add the radish, toss for a minute, then add the tatsoi, salt, and pepper. Cook, stirring, until just wilted, about 2 minutes. Stir in the vinegar and a drizzle of oil. Serve the tatsoi, radish, and dressing over the lentils.