Leek, praline vinaigrette & mustard crumble

Adrien Pollet | 1/25/23

Serves 6

Preparation time: 20 min

Cooking time: 50 min

4 large leeks
1.5 l pot-au-feu stock (or, failing that, a pot of salted water)

Mustard crumble

100 g salted butter
50 g flour
25 g sugar
150 g hazelnut powder
50 g breadcrumbs
150 g wholegrain mustard

Praline vinaigrette

150 g hazelnut praline
15 cl cider vinegar
10 cl hazelnut oil
Salt

1 - Prepare the leeks: remove the green part of the leeks and wash them, avoiding cutting them. Plunge them into the stock (or salted water) and simmer for 30 min. Remove the leeks with a skimmer, drain and leave to cool on a clean kitchen towel.

2 - Prepare the crumble: preheat the oven to 170°C (gas mark 5-6). In a food processor, blend the softened salted butter, sugar and flour. Add the hazelnut powder, breadcrumbs and mustard. Blend until smooth. Crumble onto a baking tray and bake for 10 min. Remove the baking sheet from the oven and, using a fork, crumble the crumble. Bake again until golden-brown (approx. 10 min), then remove from the oven and leave to cool.

3 - Prepare the vinaigrette: in a bowl, whisk the praline with the cider vinegar. Gradually add the hazelnut oil and a pinch of salt.

4 - Presentation: slice the leeks and arrange in a dish. Generously add the vinaigrette and, at the last moment, the mustard crumble.