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Poached leek, radish, walnut and goat’s cheese salad

This is a fine example of a simple seasonal salad that makes the most of the best vegetables around, with poached leeks and crisp radish.

You'll need

3 leeks, trimmed To taste: lemon juice 370 gm radish (about 20), trimmed 1 cup (loosely-packed) lovage or celery leaves 150 gm firm goat’s cheese, crumbled 100 gm (1 cup) walnut halves, toasted   Walnut vinaigrette 2 tbsp walnut oil 1 tbsp each white wine vinegar, canola oil, Dijon mustard and finely chopped chives 1 tsp brown sugar


  • 01
  • Preheat oven to 150C. Halve leeks lengthways, then crossways and place in a single layer in a deep baking dish, cover with water then season to taste with sea salt and lemon juice. Cover with foil and bake until leeks are tender (35-40 minutes).
  • 02
  • For vinaigrette, combine all ingredients in a jar, seal and shake vigorously until emulsified, and season to taste.
  • 03
  • Drain leeks from poaching liquid, arrange on serving plates with radish and celery leaves, drizzle with vinaigrette, scatter with cheese and walnuts and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Touraine sauvignon.

Featured in

Oct 2014

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