Serves 4

  • 200g bacon lardons
  • 4 leeks
  • 1 shallot
  • A few hazelnuts
  • 1 handful of pink radishes
  • Zest and juice of 1 lemon
  • Sesame oil and raspberry vinegar
  • Wash and pare the leeks. Steam for 15 to 20 minutes or until tender. Drain. Set aside.
  • In a very hot pan, without adding any fat, sauté the lardons for 6 to 8 minutes, or until golden brown. Drain on paper towels.
  • Peel and finely chop the shallot.
  • Coarsely crush the hazelnuts and roast in a very hot pan for 4 to 6 minutes.
  • Wash the radishes and cut into fine rings.
  • Cut the leeks lengthwise, “tagliatelle” style.
  • Combine the leeks, lardons and radishes, mix well, and serve with dressing.