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.
Ingredients you will need
Leek
Water
Equipment you will use
Bowl
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.
Ingredients you will need
Water
Leek
Equipment you will use
Sauce Pan
Bowl
3
Cut the leeks apart at the root ends and drain them on paper towels.
Ingredients you will need
Leek
Equipment you will use
Paper Towels
4
Transfer the leeks to a shallow dish.
Ingredients you will need
Leek
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.)
Ingredients you will need
Vegetable Oil
Leek
Equipment you will use
Grill
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.
Ingredients you will need
Salt And Pepper
Bell Pepper
Mustard
Vinegar
Olives
Herbs
Cooking Oil
Equipment you will use
Whisk
Bowl
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.
Ingredients you will need
Vinaigrette
Leek
8
When ready to serve, arrange the leeks on a platter and pour any remaining vinaigrette over the top.