Grilled Leeks with Tarragon Vinaigrette

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings

Ingredients
  • 2 tablespoons tarragon white wine vinegar
  • 1 tablespoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons extra-virgin olive oil, plus for brushing
  • 8 medium to small leeks, dark green parts removed
  • 2 tablespoons chopped toasted hazelnuts
Directions
  • In a bowl or jar, combine the vinegar, mustard and some salt and pepper. Whisk to combine, and then slowly pour in the olive oil while whisking. Set aside.

  • Trim the roots off the leeks, leaving some of the root end intact so the leeks hold together. Cut the leeks in half lengthwise and rinse very well--they are usually pretty sandy and dirty.

  • Add about 1 inch of water to a large pot over medium-high heat. Insert a steamer basket and set the leeks into the steamer. Cover and cook until softened and tender when the white end is pierced with a paring knife, about 5 minutes. Remove the leeks from the steamer, pat dry and transfer to a shallow dish. Brush with olive oil and season generously with salt and pepper.

  • Heat a grill pan or grill to medium-high heat. Add the leeks, cut-side down, and cook until grill marks form, about 3 minutes. Flip and repeat. Remove to a serving platter, drizzle over some of the vinaigrette and sprinkle with the hazelnuts.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Grilled Leek Vinaigrette