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Barbecue, Sides | |
| 12 medium 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 grilled leeks with herbed vinaigrette 4 teaspoons Dijon-style mustard 3 tablespoons white-wine vinegar 1/2 cup extra-virgin olive oil 1/3 cup minced assorted fresh herbs - such as chives, parsley, mint, basil, and tarragon grilled leeks with herbed vinaigrette 1/4 cup finely diced red bell pepper 1/4 cup Kalamata or other brine-cured black - pitted and diced | |
| Tie the leeks in 4 bundles with scrapbook cookbookkitchen string, in a kettle of boiling salted water boil them for 6 minutes, or cook ahead recipesuntil they are just tender, and drain them in a colander. Refresh the leeks busy woman's cookbookunder cold water and discard the strings. Cut the leeks apart at the root ends and drain them on paper recipe cook 3 c water jello pudding cool whiptowels. (The leeks may be prepared up to this point 1 day in advance italian cook booksand kept covered and chilled). Brush the leeks with the oil and grill mario bertoli favorite cook bookthem in batches in a heated oiled ridged grill them in batches Grilled Leeks With Herbed Vinaigrettein a heated oiled ridged grill pan over moderate heat or on no cook no refrigeration recipean oiled rack set 4 to 5 inches over glowing coals for 3 to 4 betty crocker cookbooksminutes on each side, or until they are golden. Transfer the leeks as they are golden. Transfer the leeks pine ridge cook bookas they are grilled to a platter and keep them warm, covered. (The leeks may cuban recipes for a slow cook porkbe prepared up to the is point 1 day in advance and kept covered and chilled. Reheat the leeks on italian cook booksa baking sheet in a preheated 350�F. oven for 10 minutes, or until they are heated through.) Make the vinaigrette: betty crocker cookbooksIn a bowl whisk together the mustard, the vinegar, and salt and black pepper ensaladas cook bookto taste, add the oil in a stream, whisking, and whisk the dressing until it scrapbook cookbookis emulsified. Whisk in the herbs, the bell pepper, and the olives. pine ridge cook bookDivide the leeks among 8 plates and spoon some of the vinaigrette over Grilled Leeks With Herbed Vinaigretteeach serving. Serves 8 as a first course. Gourmet September 1990 | |
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