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

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

By Rodney Dunn
  • 30 mins preparation
  • 40 mins cooking
  • Serves 6
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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.


  • 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


  • 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