Braised, Charred Leeks with Peas and Caviar
Servings
Makes 4
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Ingredients
- 1/4 c Olive Oil
- 4 ea Markon First Crop Trimmed Leeks, rinsed thoroughly
- 1 c Vegetable Stock
- 1 tsp Kosher Salt
- ¼ tsp Black Pepper
- 1 tbsp Ready-Set-Serve Lemon Juice
- ¼ c Peas, steamed
- ¼ c Pea Tendrils
- 4 tsp Caviar
- Edible Petals and Herbs, to garnish
Recipe Preparation
- Heat two tablespoons of oil in a large skillet. Cook leeks for five minutes, turning to prevent burning. Add stock and cover, braising leeks on medium-low heat for ten more minutes.
- Drain leeks. Brush with remaining two tablespoons of oil; sprinkle with salt and pepper.
- Heat grill and place leeks on it, cut side down. Cook until surface starts to char, approximately five minutes.
- Carefully toss all in a bowl with lemon juice.
- To serve, arrange equal portions of leeks. Top with one teaspoon of peas, tendrils, and caviar each.
