Trim root ends and dark green tops, keeping about 4–5 inches of the white and light green stalk. Slice each leek lengthwise into halves (or quarters if very thick). Rinse thoroughly under cold running water, fanning layers to remove grit. Pat dry with a kitchen towel or paper towels.

Par-cook (optional for even tenderness)

Bring a large saucepan of salted water to a simmer. Add leeks and simmer gently for 3–4 minutes until slightly tender but not falling apart. Remove with a slotted spoon and drain on a rack or paper towels. This step ensures evenly cooked interiors when using a hot plancha.

Season & oil

Brush both cut and outer surfaces of the leeks with 3 tbs extra-virgin olive oil. Sprinkle sea salt (1 tsp) and 1/2 tsp freshly ground black pepper evenly over the leeks.

Cook on plancha or heavy skillet

Heat a plancha, cast-iron skillet, or heavy-bottomed grill pan over medium-high heat until smoking-hot. Place leeks cut-side down on the surface. Press gently to ensure good contact. Cook undisturbed for 3–5 minutes until deep golden brown grill marks form. Flip and cook the rounded side for 2–3 minutes until warmed through and lightly charred. Total cook time depends on thickness; the goal is caramelized exterior and tender interior.

Keep warm

Transfer cooked leeks to a warm platter and tent loosely with foil while you finish toppings and vinaigrette.

Herb Vinaigrette

Make vinaigrette

In a medium bowl, whisk together 2 tbs white wine vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, 1 tbsp lemon juice, and the minced garlic until combined. Slowly whisk in 6 tbs extra-virgin olive oil to emulsify. Stir in lemon zest, chopped parsley (2 tbs), chives (1 tbs), and tarragon (1 tbs). Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acid, salt, or honey for balance.

Toppings & Finish

Toast pine nuts

In a small skillet over medium heat, melt 1 tbs unsalted butter. Add 3 tbs pine nuts and toast, stirring constantly, for 2–3 minutes until fragrant and lightly golden — watch carefully to avoid burning. Remove from heat and set aside.

Dress leeks

Drizzle about half of the herb vinaigrette over the warm leeks, letting some vinaigrette run between the layers. Reserve the remaining vinaigrette for serving or additional drizzle.

Finish & plate

Scatter the toasted pine nuts evenly over the leeks. Lightly sprinkle 1/2 tsp Espelette pepper across the leeks for gentle heat and color. Add a final drizzle of finishing olive oil (1 tsp). Garnish with microgreens or small herb sprigs if using. Serve warm or at room temperature with extra vinaigrette on the side.