This is another wonderful recipe from the August 2013 issue of Food and Wine magazine. Brought to you, in part, by my youngest child (who's not really a child at the tender age of 21 but she will always be my child). We spent an afternoon in the kitchen preparing a vegetarian meal and this was one of the dishes. The other dish was the Crabless Cakes I posted not long ago.
The ingredients are simple and few.
Grilled Leeks with Leek-Tomato Salad & Citrus Dressing
Inspired by the August 2013 addition of Food & Wine magazine
2 large leeks, roots trimmed
Extra Virgin Olive Oil
1/2 tsp lime zest
1/2 tsp orange zest
2 TB lime juice
2 TB orange juice
1 TB soy sauce
Pinch of red pepper flakes
1/2 cup fresh corn kernels (I grilled the corn before cutting the kernels off the cob)
1 cup cherry and or grape tomatoes, halved
Cut the dark green tops off the leeks. Cut the white bottoms in half, length wise and run under cold water to remove an dirt.
Slice the greens crosswise 1/2" thick (toss out the top inch). Wash well. I actually let them soak in a bowl of water then scooped them out with a strainer.
Pat the white leek halves dry. Brush with EVOO and sprinkle with salt. Place on the grill (medium low heat), cover with a heat resistant dome such as a bowl or deep lid and grill until tender. This should take about 18 - 20 minutes.
In a small bowl, whisk together the zests and juices, soy sauce and 2 TB EVOO. Set aside.
Heat a skillet with 2 TB of oil and the red pepper flakes. Add the leek tops and cook for about 6 minutes over high heat, stirring constantly, until tender.
Add in the corn and continue cooking for 2 more minutes (still stirring). Pour in half of the citrus dressing and continue cooking until the liquid has evaporated.
Remove from heat. Pour into a bowl and allow to cool slightly. Once cooled a bit, add the tomatoes.
Place the grilled leeks on a plate, drizzle with the remaining citrus dressing and top with the leek-tomato mixture. Serve warm.