1⁄4 cup (2 fl oz/60 ml) extra-virgin olive oil
2 Tbsp white wine vinegar
2 tsp Dijon mustard
1 tsp honey
Salt and freshly ground pepper
1 lb (500 g) leeks, preferably no more
than 1⁄2–3⁄4 inch (12 mm–2 cm) in diameter
Prepare a charcoal or gas grill for direct-heat
grilling over medium heat. Oil the grill rack.
In a bowl, whisk together the oil, vinegar,
mustard, honey, 1⁄2 tsp salt, and several
grinds of pepper to make a dressing.
Bring a large frying pan of lightly salted
water to a boil. If using small leeks, trim the
tough green parts and root ends. If using
slightly larger leeks, remove any tough
or bruised outer leaves, trim, and then cut
down 2–3 inches (5–7.5 cm) through the
length, without cutting into the white base.
Add the leeks to the boiling water and cook
until softened slightly, about 5 minutes.
Brush the leeks lightly with oil and sprinkle
with salt and pepper. Arrange on the grill
rack and grill, turning often, until lightly
browned, 10–12 minutes. Transfer to a platter.
Pour the dressing over the leeks and turn
gently to coat thoroughly. Let stand for
30 minutes before serving.