Grilled Leeks with Roasted Pepper Vinaigrette & Goat Cheese

Grilled Leeks with Roasted Pepper Vinaigrette & Goat Cheese
Photo by Amy Albert

Ingredients

  • Pinch cayenne
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. chopped fresh flat-leaf parsley or basil
  • 8 medium leeks, root end intact (dark green parts removed), halved lengthwise, and washed
  • 2 Tbs. sherry vinegar
  • 2 small or 1 large red bell pepper (enough to yield 1 cup roasted)
  • ½ cup extra-virgin olive oil; more for preparing the leeks
  • + 2 more ingredients
    • 1 small clove garlic, minced
    • 2 oz. goat cheese

Prepare a grill fire. Slice off the tops and bottoms of the peppers and make an incision down the length of each pepper. Flatten each into one long piece; remove the ribs and seeds. Char the peppers skin side down over a medium-hot fire until the skins are blackened and blistered. Transfer to a s...

View full recipe at Fine Cooking

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