Poached leek, radish, walnut and goat’s cheese salad

AT A GLANCE

  • Serves 6 people

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.

  • 3 leeks, trimmed
  • To taste: lemon juice
  • 370 gm radish (about 20), trimmed
  • 1 cup (loosely-packed) lovage or celery leaves
  • 150 gm firm goat’s cheese, crumbled
  • 100 gm (1 cup) walnut halves, toasted
  •  
  • Walnut vinaigrette
  • 2 tbsp walnut oil
  • 1 tbsp each white wine vinegar, canola oil, Dijon mustard and finely chopped chives
  • 1 tsp brown sugar
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.

Topics:

WALNUTS, DRINK SUGGESTION, CELERY, SPRING, FRENCH, RADISHES, SALAD, GOAT'S CHEESE, LEEKS

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

TOURAINE SAUVIGNON. , suggested by MAX ALLEN

FEATURED IN

Oct 2014

Oct 2014

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