Leeks with soft-boiled eggs and garlic vinaigrette.
LEEKS WITH SOFT-BOILED EGGS AND GARLIC VINAIGRETTE
10 cloves garlic, peeled
sea salt and freshly ground pepper
1/3 cup extra virgin olive oil
1 1/2 tbsp red wine vinegar
4 x 55g eggs (organic, if possible)
4 small-medium leeks, washed and trimmed
shaved parmesan
1/2 bunch chives, finely snipped, to serve
Serves 4
Bring a small saucepan of salted water to the boil. Add the garlic, reduce the heat and simmer until very tender. Strain the garlic and mash it in a bowl. Add salt, pepper, olive oil and vinegar and whisk until incorporated.
Cook the eggs, straight from the fridge, in boiling salted water for 6 minutes. Transfer to a bowl of ice water to cool. Peel the eggs.
In a large saucepan of boiling salted water, gently simmer the leeks for 8-10 minutes or until tender. Drain the leeks on paper towel. Carefully remove the first layer of skin from each leek, and cut the leeks in half lengthways. While still warm, dress with garlic vinaigrette.
Place the leeks on 1 large serving dish or divide among 4 plates. Cut the eggs in half and place on the leeks, spoon over any extra dressing, add grated parmesan and sprinkle with chives and pepper.
BUFFALO MOZZARELLA, CAPSICUM AND ONION SALAD
8 small pickling onions
1/2 cup extra virgin olive oil, plus extra
2 large red capsicums
2 tbsp balsamic vinegar
sea salt and freshly ground pepper
4 small balls fresh buffalo mozzarella
1/2 bunch basil
Serves 4
Place the onions in a pan that will hold them in 1 layer, skin on, and pour enough oil in the pan to come halfway up the onions. Turn up the heat and fry the onions gently until they're very tender. Carefully peel the onions.
Rub the capsicums with olive oil and place on a hot barbecue. Cook the capsicums, turning them regularly, until they are well blackened on all sides. Place the capsicums in a bowl, cover with plastic wrap, and leave them to steam for about 30 minutes. Peel them, remove the seeds and slice into thin strips. Dress the capsicum with the remaining olive oil, balsamic vinegar, salt and pepper.
Cut each mozzarella ball into thick slices and arrange on a large serving platter or divide among 4 plates. Top the cheese with the dressed capsicum and onions, and roughly torn basil leaves. Drizzle with extra olive oil and add another grind of pepper.
HOT TIPS
• In-season asparagus - cooked, or raw and finely sliced - or artichokes could be used here instead of leeks.
• Leeks are a much underused vegetable. They are also fantastic boiled, roasted or grilled on the barbecue for that great smokiness.
•Many cheeses would be great in the mozzarella salad - try feta, burrata or dollops of fresh ricotta.
• Use fresh mozzarella for this salad - not the type you grate on pizza!
SOMETHING TO DRINK
Arneis
With the mozzarella salad, pour a glass of 2011 Pizzini Arneis from Victoria's King Valley (about $22). Arneis is from Piedmont, north-west Italy, where it's known as "the little rascal" as it's hard to grow. It's a vibrant white wine, with crisp apple, pear and floral notes.
Source: Good Weekend
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