Grilled Leeks With Leek Tomato Salad And Citrus Dressing Recipe 485

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GRILLED LEEKS WITH LEEK-TOMATO SALAD AND CITRUS DRESSING RECIPE - (4.8/5)



Grilled Leeks with Leek-Tomato Salad and Citrus Dressing Recipe - (4.8/5) image

Provided by á-4084

Number Of Ingredients 11

2.00 large leeks
Extra-virgin olive oil
Salt
0.50 tsp. lime zest
0.50 tsp. tangerine or orange zest
2.00 tbsp. lime juice
2.00 tbsp. tangerine juice
1.00 tbsp. soy sauce
1.00 pinch crushed red pepper
0.50 c. fresh corn kernels
1.00 c. mixed heirloom cherry tomatoes

Steps:

  • Light a grill. Separate the dark green leek tops from the white and tender green parts. Halve the leek bottoms and run under cold water to remove any grit. Slice the dark green leek tops crosswise 1/2 inch thick, discarding the top inch, and wash well. You should have about 8 cups of the tops. Pat the halved leeks dry. Brush with oil and season with salt. Grill over moderate heat, covered with a bowl, until tender, 18 minutes. Meanwhile, in a small bowl, whisk the citrus zests with the citrus juices, soy sauce and 2 tablespoons of oil. In a skillet, heat 2 more tablespoons of oil with the crushed red pepper. Add the leek tops and cook over high heat, stirring, until softened, 6 minutes. Add the corn and cook for 2 minutes, stirring. Add half of the dressing and cook until evaporated. Scrape into a bowl and let cool slightly. Stir in the tomatoes. Arrange the grilled leeks on plates and drizzle with the remaining dressing. Spoon the leek-tomato salad on top and serve warm.

GRILLED LEEKS



Grilled Leeks image

Provided by Bobby Flay

Categories     side-dish

Time 2h5m

Number Of Ingredients 8

2 cups white wine
2 cups clam juice
6 cloves garlic, smashed
1 large onion, coarsely chopped
2 tablespoons butter
1 bunch of leeks, outer tough leaves removed, cleaned
1 cup olive oil
4 cloves garlic, coarsely chopped

Steps:

  • Bring white wine, clam juice, garlic, onion and butter to a simmer. Add leeks and braise for 20 minutes, let cool in liquid. Cut lengthwise. Whisk together the olive oil and garlic in a large bowl, and the leeks and let marinate 1 hour. Preheat grill. Grill until golden brown.

GRILLED BRAISED LEEKS



Grilled Braised Leeks image

Provided by Alton Brown

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

4 large leeks, dark green sections removed
2 tablespoons bacon drippings
Heavy pinch kosher salt
1 tablespoon balsamic vinegar
Crumbled bacon and goat cheese, as an accompaniment, optional

Steps:

  • Preheat grill to high. Cut each leek in half lengthwise and rinse thoroughly to remove all dirt and sand. Pat dry. Brush the cut side of each leek half with the bacon drippings and sprinkle with kosher salt. Grill over direct, high heat, cut side down, with lid closed, approximately 6 to 7 minutes or until grill marks appear. Remove the leeks to a sheet of aluminum foil and lay cut side up. Brush the leeks with balsamic vinegar. Reassemble the leek halves together, wrap tightly in foil, and set back on the grill away from direct heat for 10 to 12 minutes.
  • Remove the leeks from the foil and serve immediately, as is or with crumbled bacon and goat cheese.

LEEK TOMATO DISH



Leek Tomato Dish image

Leeks are layered with tomato slices and mozzarella cheese, and topped with herbs and crushed crackers. This simple casserole is a great accompaniment to a summer meal!

Provided by sal

Categories     Side Dish     Casseroles

Time 50m

Yield 10

Number Of Ingredients 8

½ cup crushed buttery round crackers
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon dried sage
8 leeks, sliced
2 pounds tomatoes, sliced
½ cup shredded mozzarella cheese
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, mix crushed crackers, rosemary, thyme and sage.
  • Place leeks in the bottom of a large baking dish. Layer with tomatoes and mozzarella cheese. Top with the crushed cracker mixture, and drizzle with melted butter
  • Bake 30 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 173 calories, Carbohydrate 20.5 g, Cholesterol 15.8 mg, Fat 9 g, Fiber 2.6 g, Protein 4 g, SaturatedFat 4.2 g, Sodium 189.1 mg, Sugar 5.9 g

BAKED LEEK AND TOMATO



Baked Leek and Tomato image

Nice zesty side dish with a little jalapeno added. (I just happened to have yellow and orange tomatoes on hand, it's ok to use all red or all of any colour or any combination.)

Provided by Derf2440

Categories     Vegetable

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 vegetable oil cooking spray
4 tomatoes, sliced
4 yellow tomatoes or 4 orange tomatoes, sliced
1 leek, white part only, well washed and sliced on the diagonal
1/2 jalapeno pepper, chopped (optional)
1 salt and pepper
4 tablespoons olive oil
1/4-1/2 cup sharp cheddar cheese, shredded

Steps:

  • Preheat oven to 400F degrees.
  • Spray an oven proof gratin dish with veggie spray.
  • Cover bottom of dish with half the leek slices and layer half the tomato slices over to cover.
  • Sprinkle with salt and pepper to taste.
  • Sprinkle half the olive oil over all.
  • Make a second layer, ending with the tomato slices, salt and pepper and olive oil.
  • Top with Jalapeno and sprinkle with shredded cheddar cheese.
  • Bake, uncovered,in 400F oven for 30 minutes.

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  • Light a grill. Separate the dark green leek tops from the white and tender green parts. Halve the leek bottoms and run under cold water to remove any grit. Slice the dark green leek tops crosswise 1/2 inch thick, discarding the top inch, and wash well. You should have about 8 cups of the tops.
  • Pat the halved leeks dry. Brush with oil and season with salt. Grill over moderate heat, covered with a bowl, until tender, 18 minutes.
  • Meanwhile, in a small bowl, whisk the citrus zests with the citrus juices, soy sauce and 2 tablespoons of oil.
  • In a skillet, heat 2 more tablespoons of oil with the crushed red pepper. Add the leek tops and cook over high heat, stirring, until softened, 6 minutes. Add the corn and cook for 2 minutes, stirring. Add half of the dressing and cook until evaporated. Scrape into a bowl and let cool slightly. Stir in the tomatoes.

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