Grilled Porri Recipe

Prepare and roast garlic

Preheat oven to 400°F (200°C). Trim the tops of the garlic heads to expose the cloves' tips. Place each head on a square of foil, drizzle 1 tbs olive oil over each, and sprinkle the 1/8 tsp kosher salt per head. Wrap tightly and roast on a rimmed baking sheet until cloves are soft and caramelized, about 35–45 minutes depending on size. Remove from oven and let cool in foil.

When cool enough to handle, squeeze roasted garlic cloves from their skins into a small bowl and mash gently with a fork into a soft paste. Set aside.

Clean and halve leeks

Trim root ends and discard any tough dark green tops, leaving about 4–5 inches of pale green attached. Slice each leek lengthwise down the center to create two long halves. Rinse under cold running water, fanning layers to remove grit, then pat dry with paper towels.

Season

Place leek halves cut-side up on a tray. Brush both sides lightly with 3 tbs olive oil, sprinkle evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Also brush a little oil into the hollow (center) of each half so it doesn’t dry out on the grill.

Preheat grill

Preheat a grill to medium-high (about 400°F / 200°C). If using a grill pan or cast-iron skillet on the stovetop, heat over medium-high until hot and just smoking.

Grill leeks

Place leeks cut-side down on the hot grill. Cook undisturbed until well charred and tender underneath, about 4–6 minutes. Flip and grill the other side for 3–5 minutes, or until leeks are soft through and have good crosswise char marks. Total grilling time ~8–12 minutes depending on thickness.

Finish on grill (optional)

If the outer layers char too quickly, move leeks to a cooler part of the grill to finish cooking through for a couple more minutes, pressing gently with tongs to ensure even contact.

Make lemon-roasted garlic dressing

Combine the mashed roasted garlic with 1 tbs olive oil from the garlic section, the lemon zest (1 tsp) and 1 tbs lemon juice in a small bowl. Whisk to an emulsion and season with the optional 1/4 tsp lemon-pepper or 1/8–1/4 tsp black pepper. Taste and adjust salt if needed.

Dress the leeks

Transfer grilled leeks to a serving platter. While still warm, brush or spoon the lemon-roasted garlic dressing over the cut surfaces so the flavor penetrates the layers. Let rest 2 minutes so flavors meld.

Garnish and serve

Scatter 2 tbs chopped parsley over the leeks, sprinkle the optional 2 tbs grated Parmigiano-Reggiano if using, and finish with flaky sea salt to taste. Serve warm or at room temperature with extra lemon wedges on the side.