Friday, January 27, 2012

Balsamic Grilled Leeks and Sun-Dried Tomatoes

By Ellen Cornwall (Source)

The sweetness of balsamic vinegar accents the earthy grilled flavor of leeks. Substitute a good red wine vinegar if unavailable.


  • 6 leeks
  • Dressing:
  • 2 tbsp (30 mL) balsamic vinegar
  • 1 tbsp (15 mL) minced fresh thyme or fresh parsley
  • 1 tbsp (15 mL) Dijon mustard
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/4 cup (60 mL) good-quality olive oil
  • 4 drained oil-packed sun-dried tomatoes, chopped


Trim green ends from, leeks; split lengthwise and rinse thoroughly under water.

In saucepan of boiling salted water, cook leeks for 6 to 8 minutes or until tender; drain and cool under cold water.

Place, cut sides down, on rack over medium-high heat; grill, turning once, for 8 minutes or until golden. Cut into 1-inch (2.5 cm) pieces; place in airtight container.

Dressing: In small bowl, mix vinegar, thyme, mustard, garlic, salt and pepper; gradually whisk in oil. Pour over leeks; sprinkle with sundried tomatoes. (Leeks can be refrigerated for up to 24 hours.)

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