AT A GLANCE
This is a fine example of a simple seasonal salad that makes the most of the best vegetables around, with poached leeks and crisp radish.
|01||Preheat oven to 150C. Halve leeks lengthways, then crossways and place in a single layer in a deep baking dish, cover with water then season to taste with sea salt and lemon juice. Cover with foil and bake until leeks are tender (35-40 minutes).|
|02||For vinaigrette, combine all ingredients in a jar, seal and shake vigorously until emulsified, and season to taste.|
|03||Drain leeks from poaching liquid, arrange on serving plates with radish and celery leaves, drizzle with vinaigrette, scatter with cheese and walnuts and serve.|