Ingredients

  • 4 small leeks
  • 80 ml (1/3 cup) of olive oil
  • 15 ml (1 tablespoon) of balsamic vinegar
  • 45 ml (3 tablespoons) of chopped dried shallots
  • 5 ml (1 teaspoon) of chopped garlic
  • 45 ml (3 tablespoons) of chopped fresh parsley
  • 1 green apple into julienne
  • Ground salt and pepper up to taste
LeeksFind our bag in yourlocal grocery store

Preparation

  • Preheat barbecue at medium-high heat. Remove first leeks leaves and the root. Slice leeks in two on its lenght, without slicing it completely. Wash under cold water. Cook leeks 10 minutes into salted boiling water and drain.
  • In a bwol, mix vinaigrette ingredients. Over oiled grill, broil leeks for 2 to 3 minutes over each side. Slice leeks into sections and coat with vinaigrette.

Chef's notes

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