Tombez dans le Piège #175 : le poireau sur la braise

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.

Trim the roots and dark green tops from the leeks, leaving the white and light green parts.

Rinse the leeks thoroughly to remove any grit and dirt.

Blanch the leeks in boiling salted water for 3-4 minutes until tender but still firm.

Drain the leeks and immediately transfer them to an ice bath to stop the cooking process.

Heat a grill or grill pan over medium-high heat until hot.

Brush the leeks lightly with olive oil and season with salt and black pepper.

Place the leeks on the grill and cook for 2-3 minutes per side until charred and marked.

While the leeks are grilling, whisk together the white wine vinegar, Dijon mustard, and finely chopped shallots in a bowl.

Slowly drizzle in olive oil while whisking to emulsify the vinaigrette.

Remove the leeks from the grill and arrange them on a serving platter.

Drizzle the vinaigrette over the charred leeks and sprinkle with fresh herbs before serving.

Cooking Techniques

Spice Level: