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Grilled Leeks Vinaigrette

You can save the dark-green ends of the leeks for making stock.

  • Servings: 4
Grilled Leeks Vinaigrette

Photography: Petrina Tinslay

Source: Martha Stewart Living


  • 8 leeks
  • Salt
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sherry vinegar
  • 3 tablespoons extra-virgin olive oil
  • Freshly ground pepper


  1. Trim the tough dark-green ends from leeks; discard, or set aside for another use. Trim root hairs; discard. Then, starting about 1/2 inch from the root end (which stays intact), slice each leek lengthwise from base to tip with a sharp knife. Rinse leeks thoroughly to remove sand.

  2. Fill a bowl with ice water; set aside. Bring a large pot of water to a boil. Salt well, and add leeks. Blanch until leeks are very tender, about 4 minutes. Transfer leeks to the ice bath; submerge them immediately. Once the leeks are cold, drain them, pat them dry, and set them aside.

  3. In a small bowl, combine mustard and vinegar. Slowly drizzle oil into bowl, whisking to form a thick vinaigrette. Adjust seasoning with salt and pepper.

  4. Lightly brush leeks with some vinaigrette, and arrange them on a medium-hot grill or grill pan. Grill leeks until they are hot and have grill marks, about 2 minutes per side. Remove leeks from grill, and toss with remaining vinaigrette. Serve.

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