| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
September 1 |
1 |
servings |
INGREDIENTS
| 12 |
md |
Leeks; (about 4 1/2 |
|
|
; pounds), trimmed to |
|
|
; about 7 inches, |
|
|
; split lengthwise to |
|
|
; within 1 1/2 inches |
|
|
; of the root end, |
|
|
; the roots trimmed |
|
|
; but the root ends |
|
|
; left intact, the |
|
|
; tough outer leaves |
|
|
; discarded, and the |
|
|
; leeks washed well |
|
|
Vegetable oil for grilling |
|
|
For the vinaigrette |
| 4 |
ts |
Dijon-style mustard |
| 3 |
tb |
White-wine vinegar |
| 1/2 |
c |
Extra-virgin olive oil |
| 1/3 |
c |
Minced assorted fresh herbs; such as chives, |
|
|
; parsley, mint, |
|
|
; basil, and tarragon |
| 1/4 |
c |
Finely diced red bell pepper |
| 1/4 |
c |
Kalamata or other brine-cured black; pitted and diced |
|
|
; olives, fine. |
INSTRUCTIONS
Tie the leeks in 4 bundles with kitchen string, in a kettle of boiling
salted water boil them for 6 minutes, or until they are just tender, and
drain them in a colander. Refresh the leeks under cold water and discard
the strings. Cut the leeks apart at the root ends and drain them on paper
towels. (The leeks may be prepared up to this point 1 day in advance and
kept covered and chilled). Brush the leeks with the oil and grill them in
batches in a heated oiled ridged grill them in batches in a heated oiled
ridged grill pan over moderate heat or on an oiled rack set 4 to 5 inches
over glowing coals for 3 to 4 minutes on each side, or until they are
golden. Transfer the leeks as they are golden. Transfer the leeks as they
are grilled to a platter and keep them warm, covered. (The leeks may be
prepared up to the is point 1 day in advance and kept covered and chilled.
Reheat the leeks on a baking sheet in a preheated 350°F. oven for 10
minutes, or until they are heated through.)
Make the vinaigrette:
In a bowl whisk together the mustard, the vinegar, and salt and black
pepper to taste, add the oil in a stream, whisking, and whisk the dressing
until it is emulsified. Whisk in the herbs, the bell pepper, and the
olives.
Divide the leeks among 8 plates and spoon some of the vinaigrette over each
serving.
Serves 8 as a first course.
Gourmet September 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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