Grilled Leeks With Tarragon Vinaigrette
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
In a bowl or jar, combine the vinegar, mustard and some salt and pepper
2
Whisk to combine, and then slowly pour in the olive oil while whisking
3
Set aside
4
Trim the roots off the leeks, leaving some of the root end intact so the leeks hold together
5
Cut the leeks in half lengthwise and rinse very well--they are usually pretty sandy and dirty
6
Add about 1 inch of water to a large pot over medium-high heat
7
Insert a steamer basket and set the leeks into the steamer
8
Cover and cook until softened and tender when the white end is pierced with a paring knife, about 5 minutes
9
Remove the leeks from the steamer, pat dry and transfer to a shallow dish
10
Brush with olive oil and season generously with salt and pepper
11
Heat a grill pan or grill to medium-high heat
12
Add the leeks, cut-side down, and cook until grill marks form, about 3 minutes
13
Flip and repeat
14
Remove to a serving platter, drizzle over some of the vinaigrette and sprinkle with the hazelnuts