Charred Leeks with Mustard Vinaigrette

Introduction

Grilled to perfection, these charred leeks are infused with smoky flavors and drizzled with a tangy Dijon mustard vinaigrette. Using the Arteflame grill's flat cooktop, you’ll achieve a beautiful sear without burning, bringing out the natural sweetness of the leeks while maintaining a tender texture. This dish is simple, bold, and full of flavor—ideal as a side dish or appetizer.

Ingredients

• 4 large leeks, trimmed and halved lengthwise
• 3 tbsp unsalted butter, melted
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/4 cup extra virgin olive oil
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp capers, drained and chopped

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the oil-soaked napkins and light the paper.
3. Allow the fire to burn for about 20 minutes until the flat cooktop reaches the ideal grilling temperature.

Step 2: Prep the Leeks

1. Trim the root ends and dark green tops of the leeks.
2. Slice the leeks in half lengthwise, rinse them thoroughly, and pat them dry.
3. Brush the cut sides with melted butter and season with salt and pepper.

Step 3: Grill the Leeks

1. Place the leeks cut-side down on the flat cooktop near the hotter center.
2. Grill for 4 to 5 minutes until deeply charred.
3. Flip the leeks and move them slightly outward to a cooler zone.
4. Cook for another 4 to 5 minutes until tender.
5. Remove from the grill and set aside.

Step 4: Make the Mustard Vinaigrette

1. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, and honey.
2. Slowly whisk in olive oil until emulsified.
3. Stir in chopped capers and red pepper flakes if using.
4. Season with salt and pepper to taste.

Step 5: Assemble the Dish

1. Arrange the grilled leeks on a serving platter.
2. Drizzle the mustard vinaigrette generously over the top.
3. Garnish with fresh parsley.

Tips

• For an even char, press the leeks firmly onto the flat top using a spatula.
• Use fresh, firm leeks for the best texture.
• Grill in batches if needed to avoid overcrowding.

Variations

1. Garlic Butter Leeks: Replace the mustard vinaigrette with a blend of melted butter, garlic, and lemon juice.
2. Smoky Bacon Leeks: Add grilled, crumbled bacon over the top for extra richness.
3. Herbed Lemon Leeks: Stir in fresh thyme and basil into the vinaigrette for a herbaceous kick.
4. Spicy Harissa Leeks: Mix harissa paste into the vinaigrette for heat.
5. Blue Cheese Leeks: Top with crumbled blue cheese for a creamy contrast.

Conclusion

Grilled leeks with mustard vinaigrette combine caramelized sweetness with a tangy burst of flavor. Enjoy these as a side dish, appetizer, or even on top of grilled meats for added depth.

Best Pairings

• Grilled ribeye steak for a hearty pairing.
• A crisp Sauvignon Blanc or Chardonnay complements the acidity of the vinaigrette.
• Roasted potatoes on the Arteflame grill for a complete meal.
• Crusty grilled bread to soak up the vinaigrette.