Scott Picketts Leek vinaigrette
Scott Pickett's complex and textural dish is best paired with a light to mid-weight, silken red such as Pinot Noir, Grenache or Nero d'Avola.
4 large leeks, cut horizontally into half through the middle, lengthways, wash thoroughly and pat dry
6 eggs, hard-boiled for seven minutes, peeled and grated
1 bunch of chives, finely chopped
80g hazelnuts, lightly roasted, peeled and chopped
100ml basic French vinaigrette
100ml olive oil
Recipe by Scott Pickett
Photography by Alex Squadrito and Adrian Zanardo
1. Heat a non-stick frying pan large enough to cook the leeks over medium heat. Add olive oil, place leeks in carefully, cut side down and cook until golden, 4-5 minutes. Add 250ml (approx.) hot water and a little salt and pepper, and cook until tender, remove from the pot and reserve.
2. Combine eggs, chives, hazelnuts and vinaigrette in a suitable sized bowl and season to taste with salt and pepper.
3. Place leeks on a suitable sized serving plate, add egg mix and garnish with tarragon leaves and any leftover vinaigrette.
Pinot Noir or Grenache