Charred Leeks with Anchovy Dressing
A simple but deeply flavourful dish — smoky, sweet leeks paired with a punchy, savoury anchovy dressing. Perfect as a starter or a standout side.
Serves 4
Ingredients
For the leeks
- 4 large leeks
- Olive oil
- Sea salt & cracked black pepper
For the anchovy dressing
- 4 anchovy fillets (in oil), finely chopped
- 1 small garlic clove, very finely grated
- 1 tsp Dijon mustard
1 tbsp capers, finely chopped
- Zest of ½ lemon
- 2 tbsp lemon juice
- 5 tbsp extra virgin olive oil
- Freshly cracked black pepper
To finish (optional but cheffy)
- Chopped flat-leaf parsley or chives
- Toasted breadcrumbs or pangrattato
- Shaved Parmesan or Pecorino
Method
1. Prepare the leeks
Trim the root end and dark green tops. Slice the leeks in half lengthways and wash thoroughly to remove any grit. Pat dry.
2. Char the leeks
Heat a griddle pan or BBQ until smoking hot. Drizzle the leeks with olive oil and season generously.
Place cut-side down and cook for 5–6 minutes until deeply charred and caramelised. Turn over and cook for a further 4–5 minutes until tender all the way through.
Remove from the heat and keep warm.
3. Make the anchovy dressing
In a bowl, mash the anchovies and garlic into a paste. Whisk in the Dijon, capers, lemon zest and juice.
Slowly drizzle in the olive oil while whisking until emulsified. Finish with black pepper — no extra salt needed.
4. Assemble
Arrange the warm leeks on a serving platter. Spoon the anchovy dressing generously over the top, letting it pool slightly around the leeks.
Finish with herbs, a sprinkle of toasted breadcrumbs, and a few shavings of cheese if using.