Grilled Leek Vinaigrette
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
52
Spice
62
Sweetness
46
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Trim the leeks to about 7 inches long
2
Split them lengthwise to within 1 1/2 inches of the root end, leaving the root end intact
3
Submerge the leeks in a large bowl of water, let them soak to release any dirt or sand, for several minutes
4
Lift the leeks out of the water and discard the water
5
Pour about 1-inch of water into a large saucepan, and set up a collapsible steamer inside
6
Bring the water to boil and steam the leeks, covered, until crisp-tender, about 6 minutes
7
Shock the leeks in a bowl of ice water and drain
8
Cut the leeks apart at the root ends and drain them on paper towels
9
Transfer the leeks to a shallow dish
10
Brush the leeks with the vegetable oil and, working in batches, grill them over medium heat until charred and soft, about 4 minutes per side
11
(The leeks may be prepared up to the is point 1 day in advance and kept covered and chilled
12
) In a bowl whisk together the herbs, bell pepper, olives, mustard, and vinegar
13
While whisking, add the oil in a stream until emulsified
14
Season with salt and pepper
15
Pour the vinaigrette over the leeks and turn them to coat evenly
16
Marinate in the refrigerator for at least 3 hours or up to overnight
17
When ready to serve, arrange the leeks on a platter and pour any remaining vinaigrette over the top
18
Garnish with red pepper, parsley, and egg