Food & Cooking Recipes Lunch Recipes Grilled Leeks With Vinaigrette 3.1 (15) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Petrina Tinslay Servings: 4 A flavorful-yet-simple vinaigrette acts as both a marinade and a dressing for grilled leeks in this easy, healthy side dish. Ingredients 8 leeks Salt 1 tablespoon Dijon mustard 2 tablespoons sherry vinegar 3 tablespoons extra-virgin olive oil Freshly ground pepper Directions 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. 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. 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. 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. Cook's Notes You can save the dark-green ends of the leeks for making stock. Rate it Print