Braised Leeks with Caesar Sauce

Directions

1. Step 1

   Step ingredients

   • 3 piece Leek Cleaned
   • 3 tbsp Olive oil
   • 1 pinch Salt
   • 1 tsp Black pepper Crushed
   • 0.5 piece Lemon Zested
   • 1 piece Bay leaf, dried
   • 100 ml Water

   Actions

   • Bake · 25 min · Until soft

   Start by cutting the leeks into 3 pieces. Season them with oil, salt, pepper and zest in an oven-proof tray just big enough to hold the leeks. Add the bay leaf and a little water. Bake for 20-25 minutes at 180 degrees, depending on their thickness. They will be cooked when your knife can go in and out without resistance.

   

2. Step 2

   Make ahead

   Step ingredients

   • 1 piece Hen egg
   • 1 tsp Mustard
   • 6 fillet Anchovy
   • 0.5 piece Lemon Juiced
   • 100 ml Olive oil

   Actions

   • Blend · 2 min · Until smooth

   Add the egg, mustard, anchovies and lemon juice to a blender. Top off with the oil and blend until smooth, like a mayonnaise.

   

3. Step 3

   Make ahead

   Step ingredients

   • 1 clove Garlic Minced
   • 30 g Parmigiano Grated

   Actions

   • Blend · 1 min · Until smooth

   Add the garlic and parmigiano to the mayonnaise and blend again until smooth.

   

4. Step 4

   Use output from steps 1 and 3

   Step ingredients

   • 1 tbsp Capers
   • 1 handful Parmigiano Grated
   • 1 drizzle Olive oil

   Plate the leeks on one side of the plate, the sauce on the other. Sprinkle the capers on the sauce. Grate some parmigiano over the leeks and finish with a drizzling of olive oil.