Grilled Leeks Vinaigrette
Instructions:
If the leeks are very thin, skewer them or sandwich them
in a grilling basket so they don’t fall through the grill and
you can turn them all at once.
Other vegetables you can use: scallions, shallots, pearl
onions, onions, or garlic.
3 or 4 leeks (about 11/2 pounds), trimmed and cleaned
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper
11/2 tablespoons sherry vinegar or other wine vinegar
1 teaspoon Dijon mustard
1 teaspoon minced shallot
MAKES: 4 servings
TIME: 30 minutes
- Heat a charcoal or gas grill to high heat and put the rack about 4 inches from the heat source. Brush the leeks lightly with olive oil and sprinkle with salt and pepper.
- Grill, turning occasionally, until nicely browned all over and very tender, 5 to 15 minutes depending on their thickness. Meanwhile, mix the vinegar, mustard, shallot, and remaining olive oil. Drizzle the vinaigrette over the leeks just before serving. Serve hot, warm, or at room temperature.
- Grilled Leeks, Asian Style.
- Substitute dark sesame oil for the olive oil. When the leeks are done, brush them with soy sauce.