Leek season · No. 3

Stuffed leeks vinaigrette with almonds and dill

Leeks braised just until tender, opened up and filled with whipped ricotta, then dressed and covered in toasted almonds and dill. Firm enough to cut, soft enough to melt.

45 min · serves 4

1. You need

   • 4 medium leeks
   • 1 cup (240 ml) chicken or vegetable stock
   • 2 tbsp butter
   • Kosher salt
   • 1 cup (250 g) whole-milk ricotta, drained
   • 2 tbsp crème fraîche or sour cream
   • Zest of 1 lemon
   • For the vinaigrette: 1 tbsp Dijon mustard, 2 tbsp white wine vinegar, 1 tsp honey, 5 tbsp olive oil
   • ⅓ cup (40 g) sliced almonds
   • A big handful of dill, roughly chopped
   • Flaky salt and black pepper

   How to make it

   1. Trim the leeks to the white and pale green, keep the root end, split lengthwise and rinse well.
   2. Lay the leeks cut side down in a wide pan with the stock, butter and a pinch of salt. Bring to a simmer, cover and cook gently until tender but still holding their shape, 10 to 12 minutes. Lift them out and let them cool on a towel.
   3. Whip the ricotta, crème fraîche, lemon zest and a pinch of salt with a fork until smooth.
   4. Shake the mustard, vinegar, honey, oil and a pinch of salt in a jar until thick.
   5. Toast the almonds in a dry pan over medium heat, shaking, until golden, 3 to 4 minutes.
   6. Open each leek half like a book along its layers and spread a spoonful of the ricotta inside, then press it closed. Lay them on plates, spoon over the vinaigrette, and cover with almonds, dill, flaky salt and pepper.

Chef's home version of Creepies's leeks vinaigrette, stuffed with fresh cheese, almonds and dill (Chicago), in our own words, not the restaurant's recipe.