Instructions
Follow the steps and taste along the way.
Prepare the leeks
Preheat the oven to 220 °C. Halve the leeks lengthwise, rinse the layers thoroughly to remove any dirt, and pat dry. Place them cut side up on a baking sheet, brush with 15 ml of olive oil, and season evenly with 2 g of salt and the black pepper.
Roast the leeks
Place the halves cut side down and roast for 20 minutes at 220 °C. Turn them over and roast for another 8 to 12 minutes, until tender even at the thicker end and golden brown in spots on the cut surfaces.
Make the crunchy topping
While the leeks roast, toast the walnuts in a dry pan over medium heat for 2 minutes, stirring occasionally. Add the remaining 10 ml of olive oil, the breadcrumbs, and the remaining 0.5 g of salt. Toast for 3 to 4 minutes, until the breadcrumbs are golden. Stir in the garlic and toast for another 30 seconds. Remove from the heat and stir in the parsley.
Whisk the dressing
In a small bowl, combine the lemon juice, mustard, water, and remaining 5 ml of olive oil. Whisk until the dressing comes together and thickens slightly.
Finish and serve
Arrange the warm leeks on plates, cut side up. Drizzle with the dressing and scatter the walnut breadcrumbs over the top. Serve immediately so the topping stays crunchy.
