We’re in love with leeks, so we’re partnering with Ashley Rodriguez of Not Without Salt to share tips, insights and recipes featuring the onion’s cousin.
Leeks turn soft and sweet under the heat of the grill, allowing them to showcase their full scope of flavor. The onion-y zing remains, while you also get that caramelized richness that chefs adore.
An indoor grill pan is ideal in this situation, as leeks take a bit of time to cook, so being able to control the heat without scorching them to oblivion is best. Here, grill the leeks slowly over medium heat until deeply charred so that they have a pleasant smoke and a deep flavor. Then, just as they are nearly finished, add a bit of water to the grill pan, cover the leeks and let them cook for perfectly stunning leeks.
Serve these leeks with a punchy herb sauce. A pistou is a classic Provençal sauce, made of garlic, basil, and olive oil. We’ve taken a bit of liberty here, adding a bit of heft with walnuts and some zing with lemon and vinegar.
Make this dish a meal with a softly poached egg or serve it alongside grilled steak or chicken.
The sauce can be made up to three days in advance. Cover and refrigerate until ready to serve. The leeks are best served just warm or room temperature.