Grilled Leeks Mimosa Redux
This salad is ripped straight from Salad Freak because it was unlike anything I’ve ever had before and wouldn’t or couldn’t adapt it if I wanted to. The caper-mustard dressing is so basic yet mind blowing. Make it in bulk and add it to grilled chicken, sauteed vegetables, or crusty bread.
Nobody has cloned this recipe, yet.
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2 tablespoons (tbsp) of white wine vinegar
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1 tablespoon (tbsp) of whole grain mustard
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3 tablespoons (tbsp) of caper
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8 whole of leek
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4 whole of egg
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1 bunch of parsley
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1 bunch of dill
Prep the ingredients:
Trim leek ends leaving 10-12”, cut in half lengthwise and rinsed again
Hard boil the eggs, shell them, cool, and cut in quarters
Blanch and grill the leeks:
Fill a wide pot with a couple of inches of salted water. Bring to a boil, add the leeks, and cook until just tender when pierced with a knife, 3 to 4 minutes.
Drain and transfer the leeks cut side down to paper towels. Pat them off and make sure they are completely dry.
Heat a skillet over high heat, add a drizzle of oil and the leeks, season with salt and pepper, and cook, undisturbed, for 3 to 4 minutes, then turn and cook the other side.
Assemble:
In a small bowl, combine 2 teaspoons vinegar, mustard, and capers.
Assemble the leeks on a serving plate or platter. Place the egg quarters on top.
Toss 1 handful dill with the dressing and spoon over the leeks. Season with a little extra pepper on top and a few lemon wedges on the side.