YAKINIKU® | Kamado BBQ grill recept | Charred leeks with French vinaigrette

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar is often more accessible and has a milder flavor.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard adds texture and flavor without added sugars.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be a cost-effective alternative with longer shelf life.

Chop the outer ends of the leeks to fit better in the kamado grill.

Char the leeks directly on the coals at about 150 degrees for about 10 minutes, turning them halfway through for even charring.

Prepare the vinaigrette by mixing a bit more than a teaspoon of Dijon mustard, red wine vinegar, cracked pepper, and a bit of salt.

Drizzle in the olive oil until the vinaigrette emulsifies to an ice cream thread consistency.

After 10 minutes, check the leeks; the outside leaves should be completely charred.

Remove the charred outer leaves and let the leeks cool down a bit.

Cut the leeks into a few pieces and plate them.

Add the vinaigrette, caper berries, and finish with lemon zest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary