Leeks 3 Ways

Directions Print

1. Trim the leeks down to the whites. Cut into 1-inch cylinders and place into a half-hotel pan. Pour in the olive oil, making sure everything is coated. Place the pan in the oven at 300°F for 40 minutes.
2. In a separate pan, cook the diced bacon lardons. Once crispy, drain and place in a towel-lined container and leave at room temperature. Finely chop parsley for garnish.
3. Gently transfer the confit leeks to a towel to drain. Spoon the Charred Leek Relish around the bottom of the plate. Place the confit leeks on the plate. Top the dish with the Crispy Leeks; garnish with crispy bacon lardons and chopped flat leaf parsley.

Charred Leek Relish

Yield: 1/2 cup

1. Trim the leeks so that only 2-3 inches of the white remain. Place the leeks on the grill until charred on all sides.
2. Cut the leeks into a small dice and place in a mixing bowl. Add remaining ingredients and stir well. Set aside until ready to use.

Crispy Leeks

1. Trim the leeks so that only 2-3 inches of the white remain. Cut the leeks in half top to bottom. Flatten out a few layers at a time and julienne as fine as possible. Soak in cold water until use.
2. With the fryer set at 300°F, cook the leeks until the bubbles just start to slow down and they are still bright in color. Drain on a food-safe towel and set aside until use. Season with salt and pepper to taste.