Grilled Leeks with Tarragon and Lemon
Some vegetables are best grilled after a light blanching. Leeks achieve a tender, silky texture and mild vegetal sweetness on the grill when they’ve been steamed or blanched in boiling water before they hit the barbecue. Always leave the root core attached to hold cooking leeks together.
Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy
- 4 medium leeks, cleaned
- 3 Tbsp. extra-virgin olive oil, divided
- 1⁄2 tsp. salt
- 1⁄4 tsp. ground white pepper
- 1 tsp. Dijon mustard
- 2 tsp. lemon juice
- Heat a grill or stovetop grill pan. Steam or blanch the leeks in boiling salted water for 5 minutes. Shock them by plunging them into ice-cold water; drain well. Lightly brush them with olive oil, top and bottom; lightly season them with salt and pepper. Grill the leeks on both sides until dark brown grill marks appear. Transfer to a platter.
- Whisk together the mustard and lemon juice. Gradually whisk in the remaining olive oil; season the dressing with salt and pepper. Drizzle dressing over the grilled leeks. Serve hot or at room temperature.