Recipe courtesy of Tiffani Thiessen
Grilled Leeks with Tarragon Vinaigrette
- Level: None
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
- Level: None
- Total: 35 min
- Active: 35 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.
