Smoky Charred Leeks with Rustic Mustard Vinaigrette

There is a distinct culinary magic that occurs when you introduce a humble leek to the intense, searing heat of an Arteflame grill. Often relegated to the background of soups and stocks, leeks possess a hidden potential that is unlocked only through fire. When grilled properly, the outer layers caramelize and char, offering a delightful smoky crunch, while the inner heart softens into a buttery, sweet confection that rivals the tenderness of well-prepared asparagus. This recipe for Charred Leeks with Mustard Vinaigrette captures that beautiful transformation perfectly.

This dish is designed to be the ultimate side for your outdoor feasts, bringing sophisticated flavors to the backyard barbecue. The rustic mustard vinaigrette provides a necessary acid and piquancy that cuts right through the natural sweetness of the vegetable, creating a balanced bite every time. Whether you are looking for a stunning vegetarian main course or a high-end accompaniment to a ribeye steak, these leeks are effortless to prepare yet visually impressive. By utilizing the different heat zones of the Arteflame cooktop, you ensure the leeks cook through without burning, resulting in a dish that is as pleasing to the palate as it is to the eye.

Ingredients

The Leeks

• 6 medium leeks, white and light green parts only
• 3 tablespoons extra virgin olive oil (for coating)
• Sea salt, to taste
• Freshly cracked black pepper, to taste

The Mustard Vinaigrette

• 1 tablespoon smooth Dijon mustard
• 1 tablespoon whole grain mustard
• 1 tablespoon red wine vinegar (or sherry vinegar)
• 1 teaspoon honey (or maple syrup for a vegan option)
• 1 small shallot, finely minced
• 1/3 cup high-quality extra virgin olive oil
• 1 tablespoon fresh herbs (parsley, chives, or tarragon), chopped

Instructions

Step 1: Prepare the Leeks

1. Begin by trimming the dark green tops off the leeks, as they are too tough to grill (save them for making stock later). Cut off the root end, keeping enough of the base intact so the layers hold together.
2. Slice each leek in half lengthwise.
3. Rinse the leeks thoroughly under cold running water. Gently fan the layers open to wash away any hidden grit or dirt, which leeks are notorious for trapping.
4. Pat the leeks completely dry with paper towels. Excess water will create steam and prevent a good char.
5. Brush the leeks all over with olive oil and season generously with sea salt and black pepper.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. You want the center grate to be hot (over 600°F) for searing, and the flat carbon steel cooktop to range from high heat near the center to medium heat toward the edges.
2. Allow the cooktop to heat up and season it lightly with oil if necessary.

Step 3: Grill to Perfection

1. Place the leeks cut-side down on the hot surface of the flat cooktop. Aim for a zone that is hot enough to sizzle immediately but not so hot that it burns instantly.
2. Press them down gently with tongs to ensure full contact with the metal. Grill undisturbed for 4-5 minutes until the cut side is deeply golden brown and charred in spots.
3. Flip the leeks over onto their rounded side. Move them slightly further from the center fire to a medium-heat zone.
4. Continue cooking for another 5-8 minutes until the leeks are tender all the way through when pierced with a knife. The outer layer might look very dark, which is desirable for that smoky flavor.

Step 4: Make the Vinaigrette

1. While the leeks are finishing on the grill, prepare the dressing. In a small bowl, whisk together the minced shallot, red wine vinegar, honey, Dijon mustard, and whole grain mustard.
2. Slowly drizzle in the extra virgin olive oil while whisking continuously to create a creamy emulsion.
3. Stir in the fresh herbs and season with a pinch of salt and pepper to taste.

Step 5: Assemble and Serve

1. Remove the leeks from the grill and arrange them on a serving platter, charred side up.
2. While they are still warm, spoon the mustard vinaigrette generously over the leeks, allowing the dressing to seep into the layers.
3. Serve immediately, perhaps with an extra sprinkling of fresh herbs or flaky salt.

Tips

The most critical step in making excellent charred leeks is the cleaning process. Leeks grow in sandy soil, and grit often works its way deep into the layers. Do not skip the step of fanning them open under water; nothing ruins a bite like the crunch of sand. Additionally, drying them thoroughly is vital. If the leeks are wet when they hit the Arteflame cooktop, they will steam rather than sear, and you will lose that signature caramelized flavor profile.

When cooking on the Arteflame, utilize the heat gradients. If your leeks are browning too quickly on the outside but are still hard in the center, slide them toward the outer edge of the cooktop. This area is cooler and acts almost like an oven, allowing the vegetables to roast gently until the insides are creamy and soft without turning the exterior to ash. Don't be afraid of a little heavy char on the outer leaf; you can always peel the very first layer off before eating if it is too carbonized, but it adds immense smoky depth to the dish.

Variations

While the classic mustard vinaigrette is a perfect match for the allium sweetness of leeks, this recipe is incredibly versatile. You can easily adapt the flavor profile to match the rest of your meal or your personal dietary preferences. The smoky base of the leek acts as a canvas for various textures and acidity levels. Here are a few creative ways to switch things up:

• Cheesy Indulgence: Sprinkle freshly grated Parmesan or crumbled goat cheese over the leeks right after they come off the grill for a creamy, savory finish.
• Nutty Crunch: Add toasted hazelnuts, walnuts, or pine nuts to the vinaigrette to introduce a contrasting texture to the soft leeks.
• Spicy Kick: Add a teaspoon of red pepper flakes or a dash of hot honey to the vinaigrette for a sweet and spicy combination.
• Balsamic Glaze: Swap the mustard vinaigrette for a reduction of balsamic vinegar and thyme for a darker, sweeter flavor profile.
• Crispy Topping: Top with crumbled crispy bacon or fried pancetta to add a salty, meaty element that pairs beautifully with the onion flavor.

Best pairings

Charred leeks are a sophisticated side dish that pairs wonderfully with rich, protein-heavy mains. Their natural sweetness and the acidity of the vinaigrette make them an excellent palate cleanser for fatty meats. Because they are cooked on the Arteflame, they fit seamlessly into a full BBQ spread without requiring you to run back into the kitchen. They bridge the gap between a light salad and a heavy potato side dish.

Consider serving these alongside a thick-cut Ribeye or New York Strip steak; the mustard sauce compliments the beef perfectly. They are also exceptional with grilled fish, particularly fatty fish like salmon or trout, where the acidity of the dressing cuts through the richness of the fish. for a vegetarian feast, pair these with grilled portobello mushrooms and a rustic loaf of crusty sourdough bread, toasted right on the Arteflame cooktop, to soak up the extra vinaigrette.

Conclusion

Grilled charred leeks with mustard vinaigrette is a dish that celebrates simplicity and technique. By taking a vegetable that is often overlooked and treating it with the respect usually reserved for prime cuts of meat, you create a side dish that is memorable and deeply satisfying. The Arteflame grill makes this process intuitive, giving you the high heat needed for flavor and the controlled zones needed for perfect texture.

Next time you fire up the grill, grab a bunch of leeks and give this recipe a try. It is a testament to how fire, salt, and good olive oil can transform the ordinary into the extraordinary. Whether it’s a weeknight dinner or a weekend gathering, this dish is sure to become a staple in your outdoor cooking repertoire.