Grilled Leek Vinaigrette

Grilled Leek Vinaigrette
Grilled Leek Vinaigrette requires approximately 3 hours and 45 minutes from start to finish. One serving contains 316 calories, 4g of protein, and 18g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of leeks, kosher salt and pepper, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a reasonably priced side dish for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. Users who liked this recipe also liked Grilled Leek and Radicchio Salad with Citrus-Walnut Vinaigrette, Roast quail, tangled leek & potato vinaigrette, and Arctic Char With Potato-morel Salad And Leek Vinaigrette.

Instructions

1
Trim the leeks to about 7 inches long. Split them lengthwise to within 1 1/2 inches of the root end, leaving the root end intact. Submerge the leeks in a large bowl of water, let them soak to release any dirt or sand, for several minutes. Lift the leeks out of the water and discard the water.
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LeekLeek
WaterWater
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2
Pour about 1-inch of water into a large saucepan, and set up a collapsible steamer inside. Bring the water to boil and steam the leeks, covered, until crisp-tender, about 6 minutes. Shock the leeks in a bowl of ice water and drain.
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WaterWater
LeekLeek
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BowlBowl
3
Cut the leeks apart at the root ends and drain them on paper towels.
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4
Transfer the leeks to a shallow dish.
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5
Brush the leeks with the vegetable oil and, working in batches, grill them over medium heat until charred and soft, about 4 minutes per side. (The leeks may be prepared up to the is point 1 day in advance and kept covered and chilled.)
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Vegetable OilVegetable Oil
LeekLeek
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GrillGrill
6
In a bowl whisk together the herbs, bell pepper, olives, mustard, and vinegar. While whisking, add the oil in a stream until emulsified. Season with salt and pepper.
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Salt And PepperSalt And Pepper
Bell PepperBell Pepper
MustardMustard
VinegarVinegar
OlivesOlives
HerbsHerbs
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
7
Pour the vinaigrette over the leeks and turn them to coat evenly. Marinate in the refrigerator for at least 3 hours or up to overnight.
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VinaigretteVinaigrette
LeekLeek
8
When ready to serve, arrange the leeks on a platter and pour any remaining vinaigrette over the top.
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VinaigretteVinaigrette
LeekLeek
9
Garnish with red pepper, parsley, and egg.
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Red PepperRed Pepper
ParsleyParsley
EggEgg
DifficultyExpert
Ready In3 hrs, 45 m.
Servings8
Health Score28
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