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