Leek Smash with Vinaigrette

Ingredients

• 4 leeks
• 2 tablespoons cashew nuts
• 1 handful of fresh herbs
• 1 shallot
• 1 tablespoon(s) of flour
• 1 tablespoon(s) capers

• oil for frying

• the vinaigrette

• 2 tablespoons sherry vinegar
• 1 tablespoon(s) of mustard (Dijon or old-fashioned)
• 6 tablespoons olive oil

• Salt and pepper from the mill

Preparation

1. Preheat the oven to 160°C.

2. Wash the leeks, keeping everything, then cook in foil in the oven for 1 hour.

3. Roughly crush the cashew nuts and roast them in the oven for a few minutes.

4. Place the cooked leeks on a board. Cut off any overly green leaves and roots. Make a thick cut along the entire length without cutting them in half. Open them up and, using the flat side of a saucepan or a rolling pin, flatten them.

5. Prepare the vinaigrette by mixing all the ingredients. Rinse, dry and chop the herbs.

6. Peel the shallot and slice it into rounds then roll them in flour. Fry in a little oil for 2 to 3 minutes. Also fry the capers for 2 minutes.

7. Arrange the opened leeks in a dish, cover them with vinaigrette and spread the chopped herbs, shallot and fried capers on top.