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Categories:
leeks extra-virgin olive oil salt lime zest tangerine lime juice tangerine juice soy sauce red pepper fresh corn kernels mixed heirloom cherry tomatoes
Viewed: 69 - Published at: 2 years agoIngredients
- 2 large leeks
- extra-virgin olive oil
- salt
- 1/2 tsp. lime zest
- 1/2 tsp. tangerine or orange zest
- 2 tbsp. lime juice
- 2 tbsp. tangerine juice
- 1 tbsp. soy sauce
- 1 pinch crushed red pepper
- 1/2 c. fresh corn kernels
- 1 c. mixed heirloom cherry tomatoes
Method
- Light a grill.
- Separate the dark green leek tops from the white and tender green parts.
- Halve the leek bottoms and run under cold water to remove any grit.
- Slice the dark green leek tops crosswise 1/2 inch thick, discarding the top inch, and wash well.
- You should have about 8 cups of the tops.
- Pat the halved leeks dry.
- Brush with oil and season with salt.
- Grill over moderate heat, covered with a bowl, until tender, 18 minutes.
- Meanwhile, in a small bowl, whisk the citrus zests with the citrus juices, soy sauce and 2 tablespoons of oil.
- In a skillet, heat 2 more tablespoons of oil with the crushed red pepper.
- Add the leek tops and cook over high heat, stirring, until softened, 6 minutes.
- Add the corn and cook for 2 minutes, stirring.
- Add half of the dressing and cook until evaporated.
- Scrape into a bowl and let cool slightly.
- Stir in the tomatoes.
- Arrange the grilled leeks on plates and drizzle with the remaining dressing.
- Spoon the leek-tomato salad on top and serve warm.
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