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.
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
For the grilled leeks:
2largeleeks, ends trimmed, split down the center and well rinsed
1/4teaspoonfine sea salt
For the vinaigrette:
1largeshallot, peeled and minced
1/4cupred wine vinegar
2tablespoonscoarsely ground mustard
1/2cupwalnut oilor any other extra-virgin olive oil
1/2teaspooncoarsely ground black pepper
Preheat a charcoal or gas grill to a medium-high flame.
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.
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.
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.
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.