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Grilled Leeks Vinaigrette

Get a jump on the grilling season with this early spring salad of grilled leeks. You can make this salad while the coals are getting warmed up for the main course. The key to grilling leeks is to arrange the leeks so that the white ends are over the hottest center part of the grill and the greens on the cooler outer edge. Go for some good browning on the leeks before turning them or pulling them from the grill. 

Course Salad
Cuisine French
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author Lynne


For the grilled leeks:

  • 2 large leeks, ends trimmed, split down the center and well rinsed
  • 1 tablespoon olive oil
  • 1/4 teaspoon fine sea salt

For the vinaigrette:

  • 1 large shallot, peeled and minced
  • 1/4 cup red wine vinegar
  • 2 tablespoons coarsely ground mustard
  • 1/2 cup walnut oil or any other extra-virgin olive oil
  • 1/2 teaspoon coarsely ground black pepper


  1. Preheat a charcoal or gas grill to a medium-high flame.

  2. Arrange the leeks on a baking sheet and rub them with the oil and season with the salt. Arrange them on the grate flat side down and grill without moving them until grill marks appear on the white ends. Turn to the other side and grill until the white parts are tender and give when you press them with a fork or finger, about 10 minutes total.

  3. To make the vinaigrette, whisk the shallot, vinegar and mustard in a bowl until well blended. While whisking add the oil and season with the pepper. Whisk vigorously to blend. It be thick and tangy from the mustard.
  4. When the leeks are grilled arrange them on a platter and spoon the vinaigrette over them. There will be extra vinaigrette to pass at the table. Serve warm or at room temperature.

Recipe Notes

Feel free to add some radishes with their fresh tops on the grill with the leeks and combine on the platter for serving with the vinaigrette.