Name: Poached leek, radish, walnut and goat’s cheese salad
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: 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

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

Australian Gourmet Traveller recipe for poached leek, radish, walnut and goat’s cheese salad.

Serves 6

Prep

30M

Cook

40M

Total

1H 10M

Skip to Recipe

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.

Ingredients

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

Method

Main

1.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).

2.For vinaigrette, combine all ingredients in a jar, seal and shake vigorously until emulsified, and season to taste.

3.Drain leeks from poaching liquid, arrange on serving plates with radish and celery leaves, drizzle with vinaigrette, scatter with cheese and walnuts and serve.

Drink Suggestion: Touraine sauvignon. Drink suggestion by Max Allen
Notes

Styling by Rodney Dunn

Styling by Emma Knowles

Ingredients

Method

Main

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