The marketing director of the thermal chain of the sun and daughter of the star chef Michel Guérard delivers her version of the vinaigrette leek, perfect winter outdoor.
by Camille Labro
Clean leeks (and chard if necessary), cut the dark green parts of the leeks and reserve them for a soup. Keep the radices (well cleaned) if possible at the end of the leeks.
Cook the whole vegetables, first steamed, for 15 minutes, then place them on parchment paper on a baking sheet, drunk generously with olive oil, add a few pinches of fleur de sel and the Grated parmesan. Bake at 240 ° C (non-rotating heat) for 10 to 15 minutes so that the vegetables are well grilled.
Prepare the sauce: in a mortar, crush the anchovies with the chopped garlic clove, add the vinegar, incorporate the miso then go up like a mayonnaise, very gently pouring the oil in the net.
When the vegetables come out of the oven, let them cool for 10 minutes, then sprinkle with miso sauce. Sprinkle with a little Espelette pepper, sesame seeds or chopped cebette.