GRILLED LEEK AND NICOLA POTATO SALAD WITH PRESERVED LEMON & HERB DRESSING
Before making your salad, throw the potatoes and leeks on a hot barbecue grill to give them a light charring and impart a slight smoky flavour. Then toss in the tangy, zesty and fresh dressing. Replace the tarragon with mint, dill or coriander, if you prefer.
serves 8 as a side dish
700g nicola potatoes, washed
2 bunches baby leeks, trimmed, use lengths of the white and light green section
1 tablespoon tarragon leaves, roughly chopped
sea salt
dressing:
1 tablespoon chopped preserved lemon skin
1 lemon, finely grated zest
2 tablespoons lemon juice
1/3 cup (80ml) extra virgin olive oil
½ bunch tarragon leaves
Preheat a barbecue grill or cast iron grill plate over a medium-high heat.
Place all the ingredients for the dressing in a small food processor. Blend until a rough paste forms. Season to taste with sea salt
Place the potatoes in a large saucepan and cover with salted cold water. Bring to the boil over a high heat, then reduce heat to a simmer and cook for 20 minutes or until just tender when inserted with a knife. Drain well. When cool enough to handle, cut into quarters, or if preferred, smaller 3cm chunks.
Meanwhile, while potatoes are cooking, place leeks in a single layer across the grill plate. Cook for 4 minutes each side, or until lightly charred on the outside and soft and tender on the inside. The timing will be dependent on the thickness of each leek. Transfer the leeks to a chopping board to cool.
If wanting to grill the potato chunks, lightly toss in olive oil to coat and spread the pieces over the grill. Cook for about 2 minutes, turning occasionally to create grill marks and crisp the cut surface. Transfer the potatoes to a large bowl.
Cut the leeks into 1cm pieces and add to the bowl of potatoes. Add the dressing and extra tarragon leaves. Gently toss to combine.
Pile the warm potato and leek salad onto a serving plate. Sprinkle with sea salt. Serve warm or at room temperature.
Fiona Hammond © December 2019
