Baked Leeks Stuffed with Vanilla Leeks

Ingredients

• Leek 1 piece
• Vanilla Pod ½ pieces
• Olive Oil 5 fl oz
• Italian herb blend to taste
• Ocean salt 20 oz
• Basil 0 oz
• Red Wine Vinegar 1 tablespoon
• Honey 1 tablespoon
• Meyer Lemon Juice 0 fl oz
• Ground Black Pepper to taste
• Salt to taste

Step-by-Step Guide

Step 1

Roll the leek gently on the table like a rolling pin, cut off the green part, and peel away the outer layer. Make a lengthwise slit in the onion with a thin knife, then remove the core, leaving a few layers of the onion intact.

Step 2

Season the core with salt, pepper, sprinkle with herbs, and drizzle with olive oil. Extract the seeds from the vanilla pod and smear them onto the onion core. Cut it into thick rings. Place the core back into the top layer of the onion and tie it securely with kitchen twine.

Step 3

Mix coarse sea salt with a small amount of water to create a salt bed in a baking dish. Place the onion on top and bake in an oven preheated to 465°F (464 degrees Fahrenheit) for 10 minutes.

Step 4

Blend basil, vinegar, lemon juice, honey, and 50 grams of water, then strain through a sieve. Mix the basil-infused water with olive oil in a 1:1 ratio.

Step 5

Remove the string from the cooked leek, open it up, drizzle with green sauce, and serve.