Friday, April 24, 2009

leeks gribiche

Ah ... bliss. It's 8.00 a.m. and all I can hear is bird song (and a strimmer and maybe a distant chainsaw) - but no cement mixer, no kango hammer, no-one banging on the door asking to use les toilettes. The builders have finished. Hooray!

Roquin gave me some leeks from his garden today so we had them for lunch with sauce gribiche. Boil your trimmed leeks for 10-12 minutes until tender and pour over the vinaigrette.

Sauce gribiche
Serves 4
1 small shallot finely chopped
1 tbsp chopped flat leaf parsley
1 tbsp chopped capers
1 tbsp chopped gherkins
1 hard-boiled egg chopped
5 tbsp olive oil
2 tbsp red wine vinegar (or lemon juice)
a few snipped chives (optional)
a small piece of chopped lemon peel (optional)
salt and pepper

Mix all the ingredients together and season.

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