Mike Garten
Dress up a classic summer barbecue side with buttery leeks.
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Cal/Serv:
170
Yields:
8
servings
Total Time:
0
hours
40
mins
2
medium leeks, white and light green parts only, halved lengthwise
3
tbsp.
tbsp.
plus 2 tsp olive oil
1
tbsp.
tbsp.
finely grated lemon zest
1/4
tsp.
tsp.
red pepper flakes
2
tbsp.
tbsp.
whole-grain mustard
- Heat grill to medium-high. Place potatoes in large pot, add enough cold water to cover by 2 inches, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 12 to 15 minutes. Drain and run under cold water to cool.
- While potatoes cook, brush leeks with 2 teaspoons oil, then place on grill cut sides down and grill, covered, until charred and nearly tender, 6 minutes. Turn and cook 2 minutes more. Transfer to bowl, cover with plastic wrap, and let sit at least 5 minutes.
- Meanwhile, in large bowl, combine lemon zest, pepper flakes, vinegar, mustard, remaining 3 tablespoons oil, and 1/2 teaspoon each salt and pepper.
- Halve potatoes, or quarter if large. Chop leeks and toss with vinaigrette, then fold in potatoes.
Nutritional Information (per serving): About 170 calories, 6.5 g fat (1 g saturated), 3 g protein, 250 mg sodium, 24 g carbohydrate, 2 g fiber
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Source : Goodhousekeeping
