Use these on sandwiches, roast or grilled meats, combined with sprouts to top things, or as here, as an element to a green salad.
INGREDIENTS:
4 leeks, white part only, sliced 1/8th inch thick, around 2 cups, slices broken up into rings 1 tablespoon kosher salt ¾ cup granulated sugar 3/8ths cup each rice and white wine vinegarMETHOD:
Toss the leeks with the salt, using your fingertips to get all the leeks coated with some salt. Set aside in a non-reactive bowl for 5-10 minutes, until the leeks start to soften. When they are softened a little, rinse well to remove the salt, then place on a kitchen towel to dry.
Whisk together the sugar and vinegars until the sugar goes into suspension. If using any herbs or spices, add now*.
When the leeks are dry (for the most part), put them into a jar and pour the quickling solution over the leek rings. Put the top on the jar and shake, then top up with solution if needed. The leeks should be just submerged.
The leeks should be ready to use within an hour. Store in the refrigerator.
Chef’s Notes:
Depending on what you will use the leeks for, you could add herbs such as thyme or oregano to the quickle juice, or you could add spices like coriander seed, mustard, or cumin seed. Heat the spices gently in a dry pan and add them while hot to the solution.
Yield: Around 1½ cups
Source: Chef Andrew E Cohen
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