Leek Salad with Artichoke and Anchovy Crisps

Classic french cold salad. Make it for that special lady in your life and it'll surely lead to some smooching.

Ingredients

Serves 2

 

4 leeks

2 marinated artichokes

Jar of anchovies

1 small baguette

Chives

1 shallot

White wine vinegar

1 lemon

1 garlic clove

Olive oil

Salt and pepper

Butter

Preparation

• Leeks and dressing:
  Boil leeks for about 12 minutes, until tender to touch. Transfer to ice bath and let chill for 15 minutes, remove and cool to room temperature. In the mean time, dice one shallot very fine, and 1 large garlic clove, submerge them in white wine vinegar and let sit for 10 minutes. Add double the amount of olive oil, a generous pinch of salt and pepper and the juice of half a lemon. Stir and let sit in fridge.
• Anchovy butter and crisps:
  ¼ cup of room temperature butter. Finely dice 4 large anchovies and mash together with butter, use your hands and really mash it together, turning the butter almost brown.
  Slice baguette to your liking (thinner is best – ½ inch) and spread generously the compound anchovy butter and bake until crisp. (Finish under broiler to crisp buttered side)
• Plating:
  Line leeks side by side in center of the plate. Drizzle the dressing over top, drizzle some more lemon juice, garnish on top the marinated artichoke, sprinkle salt and pepper, garnish further with diced chives, and rest the anchovy crisps on top.