Grilled Leeks With Tarragon Vinaigrette Recipes

GRILLED LEEKS WITH VINAIGRETTE

Steps:

• 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.

GRILLED LEEKS

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.

LEEKS IN VINAIGRETTE WITH WALNUTS AND TARRAGON

Steps:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool, then coarsely chop. Transfer to a small bowl and toss with oil; season with salt.
• Trim root ends of leeks and 1" from the dark green tops. Cut leeks into 1/2"-thick rounds (the dark green parts won't be rounds, but that's okay). Rinse well.
• Cook leeks in a large pot of boiling salted water until meltingly tender, 12-15 minutes. Transfer to a bowl of ice water to stop the cooking. Drain and pat dry.
• Whisk garlic, vinegar, and Dijon and whole grain mustards in a small bowl; season vinaigrette with salt.
• Arrange leeks on a platter; drizzle with vinaigrette and let sit at least 10 minutes (the longer, the better).
• Just before serving, scatter walnut mixture over leeks and top with tarragon and lots of pepper.
• Do Ahead
• Leeks (without walnut mixture and tarragon) can be marinated 1 day ahead. Cover and chill. Bring to room temperature before serving.

GRILLED LEEKS WITH HERBED VINAIGRETTE

Steps:

• 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.

GRILLED VEGETABLE SALAD WITH TARRAGON VINAIGRETTE

Steps:

• Chill salad plates.
• VINAIGRETTE:.
• Muddle the tarragon with a mortar and pestle (or mash between to tablespoons).
• In a small bowl, whisk together vinegar and mustards. Add oil in a slow stream, whisking until well blended. Stir in shallots, garlic and and tarragon. Add lemon pepper to taste.
• BLANCH BEANS:.
• Bring a large pot of salted water to a rapid boil.
• Drop the beans into the rapidly boiling water and bring back to a boil and cook uncovered for 8 - 10 minutes, testing the the beans after 8 minutes.
• Once desired doneness is reached, immediately drain in colander and run cold water over them to stop the cooking process.
• Drain and transfer to a mixing bowl, toss with 1/4 cup vinaigrette; set aside.
• PREPARE VEGETABLES FOR GRILLING:.
• Salt zucchini and place cut side down on wire rack which has been placed on cookie sheet to collect the water. Allow to sit for 20 minutes.
• Place potatoes in a steamer (or use a microwave steam bag) and steam until partially cooked, approximately 4-5 minutes (less for microwave), Time will vary depending on size of the potatoes.
• To Grill Vegetables:.
• Preheat grill and oil grate (or better yet use a grill pan, which keeps the smaller pieces from going through the grate).
• Place peppers on grill and blacken on all sides; transfer from grill to a covered dish for 10 minutes, then peel the blackened skin off. (Do not run under water as you will lose flavor.) Cut into 1-inch pieces. Set aside.
• Brush zucchini, onions, mushrooms and potatoes with olive oil.
• Grill over hot coals to desired doneness, approximately 4-6 minutes per side, or until grill marks are apparent on both sides.
• Remove from grill and cool slightly.
• Cut vegetables into 1-inch pieces.
• Place grilled vegetables in large bowl and toss with 1/2 cup vinaigrette; top with green beans (drizzling the vinaigrette over the vegetables).
• Line chilled serving plates with Roamaine lettuce; top with grilled vegetables.
• Crumb feta cheese on top; and garnish with toasted walnuts and tarragon leaves.
• Pass remaining dressing.