Name: Charred Leeks with Quick-Pickled Chiles and Peach Vinaigrette
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Ingredients: 2 large leeks; 2 medium peaches, thinly sliced; 1 Fresno or serrano chile, thinly sliced; 1/2 cup apple cider vinegar; 1/4 cup sugar; 1 teaspoon mustard seed; 2 whole cloves; Kosher salt; 1/4 cup extra-virgin olive oil; Juice of 1 lime; 1/4 cup fresh mint leaves, torn

Directions

Watch how to make this recipe.

Split the leeks in half. Run the cut sides under water, fanning the layers to remove any trapped silt or sand. Cut the leek halves into 2-inch pieces. Place the leeks in a colander to dry.
Add the peaches and chiles to a mason jar with a lid. Heat the vinegar, sugar, mustard seed, cloves, 1 teaspoon salt and 1/2 cup water in a small saucepan, stirring, until the sugar is dissolved, 2 to 3 minutes. Pour the vinegar mixture into the jar with the peaches. Leave the jar uncovered to come to room temperature while you cook the leeks.
Heat 2 tablespoons of the olive oil in a heavy-bottomed skillet with a lid over medium-high heat. Add the leeks to the oil cut-side up. Cook until the leeks crisp and char, about 3 minutes. Flip, cover and cook until the leeks brown on the cut sides and begin to soften, about 5 minutes. Remove the leeks to a serving platter.
Measure 2 tablespoons of the pickling liquid into a measuring cup, jar or small bowl. Whisk in the lime juice and remaining 2 tablespoons olive oil.
Spoon a few peaches and chiles over the leeks, then pour over the dressing and sprinkle with mint. Serve immediately.

Charred Leeks with Quick-Pickled Chiles and Peach Vinaigrette

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