Grilled Leeks with Mustard-Anchovy Vinaigrette

Grilled Leeks with Mustard-Anchovy Vinaigrette
  • 2 large leeks (1½ inches in diameter)
  • 2 tbs olive oil
  • 1 large garlic clove
  • 2 anchovy fillets
  • Salt
  • 1 tsp. mustard
  • â…“ cup plus
  • Juice of one lemon
  • Freshly ground pepper
  • 2 Tbsp. minced parsley
  1. Slice the leeks lengthwise and rinse to remove any grit.
  2. Pour 2 tablespoons of olive oil over the halves on a plate, and set aside.
  3. Place the leeks on a hot, covered grill, cut side down. Flip once after 5 to 7 minutes (or when the cut side is browned and slightly charred on the edges, but not blackened). Cook another 5 to 7 minutes, then place cut side up on a plate and pour the dressing over. Garnish with the minced herbs
  1. In a mortar and pestle, pound the garlic clove, anchovy fillets, and a pinch of salt until they form a smooth paste. Add the mustard and mix well.
  2. Slowly add the â…“ cup olive oil, one small splash at a time, while mixing with the pestle.
  3. After adding all of the oil, the mixture should be very shiny and relatively thick — not as stiff as an aïoli, but still thick enough to adhere to the sides of the mortar. Then add the lemon juice, one teaspoon at a time, mixing with the pestle until the whole dressing is thin enough to pour and tastes balanced but still highly seasoned. Add pepper to taste.


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