Grilled Leeks with Herbed Vinaigrette

1. 1

   Tie the leeks in 4 bundles with kitchen string, in a kettle of boiling salted water boil them for 6 minutes, or until they are just tender, and drain them in a colander.

2. 2

   Refresh the leeks under cold water and discard the strings.

3. 3

   Cut the leeks apart at the root ends and drain them on paper towels.

4. 4

   (The leeks may be prepared up to this point 1 day in advance and kept covered and chilled).

5. 5

   Brush the leeks with the oil and grill them in batches in a heated oiled ridged grill them in batches in a heated oiled ridged grill pan over moderate heat or on an oiled rack set 4 to 5 inches over glowing coals for 3 to 4 minutes on each side, or until they are golden.

6. 6

   Transfer the leeks as they are golden.

7. 7

   Transfer the leeks as they are grilled to a platter and keep them warm, covered.

8. 8

   (The leeks may be prepared up to the is point 1 day in advance and kept covered and chilled.

9. 9

   Reheat the leeks on a baking sheet in a preheated 350F.

10. 10

    oven for 10 minutes, or until they are heated through.)

11. 11

    In a bowl whisk together the mustard, the vinegar, and salt and black pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.

12. 12

    Whisk in the herbs, the bell pepper, and the olives.

13. 13

    Divide the leeks among 8 plates and spoon some of the vinaigrette over each serving.

* Per serving · 4 servings · Values may vary.