Braised Leeks with Octopus Gribiche

This braised leek dish looks like a set piece for Midsommer, ornate and verdant, but won’t take up too much of your afternoon to accomplish.   

Ingredients for the gribiche: 

• 3 boiled eggs
• ¼ cup Dijon mustard
• 1 tablespoon red wine vinegar
• 2 tablespoons capers, chopped
• 1 tablespoon pepperoncini, chopped
• 5-7 cornichons, cut into small medallions 
• ¼ cup fresh dill, chopped
• 2 tablespoons fresh parsley, chopped 
• 2 teaspoons celery salt 
• 2 teaspoons black pepper
• 2 teaspoons salt 
• 1 teaspoon worcestershire sauce 
• Juice from ½ a lemon 
• 1 can Ekone Octopus

Simply combine the above ingredients in a medium sized bowl and mix with a wooden spoon.  Place in your refrigerator to chill while you cook the leeks/

Ingredients for the leeks:

• 6 leeks, sliced in half lengthwise and stems remove 
• 2 tablespoons olive oil 
• 1 cup dry white wine 
• ¼ cup parmesan cheese, grate
• Zest from one lemon
• 1 tablespoon picked dill 
• 2 teaspoons Calabrean chili 

Soak your leeks in cold water for ten minutes to allow any remaining dirt to dissolve.  In a large pan, melt your butter over medium heat and place your leeks flat side down into the pan.  Sear for five minutes on each side or until some of the leek’s greeness starts to char and pour wine over the vegetable and cook for another fifteen minutes. 

Set your oven to broil and transfer your leeks to a baking sheet.  Broil for three minutes or until the cheese has turned golden and remove from under the heat.  Plate on a serving tray topped with gribiche and garnished with lemon zest, dill, Calabrean chili, and serve.