Fried Whole Leeks with Anchovy Dressing, Toasted Hazelnuts, and Grilled Lemons

Super delicious and simple side dish for your main meal. Serves 4 people.

Dressing

• 2 anchovy fillets
• 3 tbsp good olive oil
• 1 tbsp lemon juice
• Finely grated zest of ¼ organic lemon
• Sea salt flakes
• Pepper
  
  
• 4 leeks
• 2 handfuls of hazelnuts
• 2 lemons
• Oil for frying

Product used in this article

G- 800 Plancha

G-800 Plancha with lid and 3 gas burners. With a cast iron grate and thermometer on the lid. Control buttons with LED light that changes color to show the heat is on. The lights turn white when the grill is heating and when the grill gets hot the color changes to red. This is a beast that you will enjoy every day.

This is the way to make it…

1. Finely chop the anchovy fillets and place them in a small bowl.
2. Add the olive oil, lemon juice, and lemon zest, and season the dressing with sea salt flakes and pepper to taste.
3. Cut the tops off the leeks and divide each leek into three parts.
4. Coarsely chop the hazelnuts.
5. Halve the lemons.
6. Heat the griddle.
7. Brush the griddle with oil.
8. Place the leeks on the griddle and fry them until tender. Turn them regularly to ensure they get a nice color all around. You can cover them with a lid for a few minutes.
9. Place the halved lemons next to the leeks, cut side down, and grill them for a few minutes until they get some color.
10. Toast the hazelnuts briefly until they become lightly golden.
11. Arrange the fried leeks on a platter.
12. Drizzle the anchovy dressing over the leeks and place the grilled lemons on the side. Garnish with extra finely grated lemon zest and the toasted hazelnuts.