Food & Wine


4
2
What's This?
Serving size 4
Total Time

Ingredients

2 large leeks, roots trimmed extra virgin olive oil salt½ tsp finely grated lime zest½ tsp finely grated tangerine or orange zest2 Tbsp fresh lime juice2 Tbsp fresh tangerine juice1 Tbsp soy sauce pinch of crushed red pepper½ cup fresh corn kernel1 cup mixed heirloom cherry tomatoes, halved

Directions

  1. Light a grill. Separate the dark green leek tops from the white and tender green parts. Halve the leek bottoms and run under cold water to remove any grit. Slice the dark green leek tops crosswise 1/2 inch thick, discarding the top inch, and wash well. You should have about 8 cups of the tops.
  2. Pat the halved leeks dry. Brush with oil and season with salt. Grill over moderate heat, covered with a bowl, until tender, 18 minutes.
  3. Meanwhile, in a small bowl, whisk the citrus zests with the citrus juices, soy sauce and 2 tablespoons of oil.
  4. In a skillet, heat 2 more tablespoons of oil with the crushed red pepper. Add the leek tops and cook over high heat, stirring, until softened, 6 minutes. Add the corn and cook for 2 minutes, stirring. Add half of the dressing and cook until evaporated. Scrape into a bowl and let cool slightly. Stir in the tomatoes.
  5. Arrange the grilled leeks on plates and drizzle with the remaining dressing. Spoon the leek-tomato salad on top and serve warm.

Image Credit: Con Poulos
Recipe Courtesy of: Tara Duggan

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Tags: Salad, Vegetarian, Tomato, Barbecue & Grilling, Braising, Summer

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