V is for Vegetables: Inspired Recipes & Techniques for Home Cooks from Artichokes to Zucchini by Anthony Michael

Author:Anthony, Michael
Language: eng
Format: epub
Tags: Cooking / Vegetarian & Vegan
Publisher: Little, Brown and Company
Published: 2015-10-26T16:00:00+00:00

BRAISED LEEKS & YELLOW LENTILS WITH ANCHOVY DRESSING

SERVES 4

LEEKS, WHEN DICED small and simmered with lentils or beans or rice, tend to melt into the mixture, creating a soft and delicious texture. Here a braise is paired with the tanginess of an anchovy dressing to become a seductive dish, a meal in itself. This braise could also be the beginning of a lovely lentil soup, blended with an aromatic leek stock.

6 tablespoons olive oil

4 cloves garlic, minced

1 shallot, minced

1½ salted anchovy fillets, rinsed

1 teaspoon grated Parmigiano

Fresh lemon juice

Salt and pepper

3 leeks (white parts), minced

½ small onion, minced

1 cup yellow lentils, rinsed and picked over

1 black radish or 3 large red radishes, cut into thin matchsticks

20 tatsoi leaves with stems

2 tablespoons white wine vinegar

Olive oil, for drizzling

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