Leeks Vinaigrette Recipe
Griddled sourdough, stracciatella, pomegranate
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Leeks
Trim the roots and dark green parts from the leeks, then slice them in half lengthwise. Rinse thoroughly under cold water to remove any dirt or grit. Pat dry with a towel.
- 2
Make the Vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until emulsified. Set aside.
Cooking
- 3
Grill the Leeks
Heat a grill pan or outdoor grill over medium-high heat. Brush the leeks with a little olive oil and place them cut-side down on the grill. Cook for about 3-4 minutes until they are tender and have grill marks. Flip them over and grill for an additional 2-3 minutes until cooked through. Remove from the grill and set aside.
- 4
Assembly
- 5
Plate the Dish
On each plate, arrange the grilled sourdough as a base. Top with grilled leeks, then spoon over the vinaigrette. Add dollops of stracciatella cheese and sprinkle with pomegranate seeds for a pop of color and flavor.
- 6
Serve
Serve immediately while warm, and enjoy the combination of flavors and textures.