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Grilled leaks, corinthian grape vinaigrette, burned shallots

BBQ, Brunch, Vegetarian, Vegan, Gluten free, Vegetables and Fruits

Grilled leeks with a partially emulsified vinaigrette, Corinthian raisins and a roasted shallot.

A nice, fresh and smoky grilled recipe.


Recipe for 4


2 Unit(s)
200 Ml
Balsa vinegar
200 Ml
Olive oil
70 Ml
1 Ml
Mix of 6 spices

Roasted shallots

4 Large
French shallot
3 Sprig(s)
2 Clove(s)
  • Butter
  • Salt and pepper

Preparation time: 30 min

Preheat your grill at 450 °F

  • Preparation

    Clean the leeks.  Place the raisins in warm water for an hour to puff them.

    Make sure to strain the raisins well before using them.

  • Leeks

    In a pot of salted boiling water, blanch the leeks for roughly 5 minutes.  Transfer to an ice water bath to cool.  Once cooled, remove and towel or pat dry.

    In a sauce pot, reduce the vinegar with the raisins and the 6 spices.  Once it has reduced by about half, remove from the heat and add olive oil.  Set aside at room temperature.

    Cut the leeks in half lengthwise, then grill them on high heat on the flat side.

  • Roasted shallots

    Keep the peel on the French shallots and cut them in 2 lengthwise.  In a skillet with a little oil and butter, sear the shallots flesh side down.  Add the thyme and slightly crushed garlic.  Lower the heat and continue to cook for 15-20 minutes.  Check the shallots, you want to remove them once they reach a dark, almost burnt color as if grilled.  Remove the garlic and add it to the vinaigrette.

  • Plating

    On a small plate, place the grilled leek and then a roasted shallot right beside.

    Drizzle with the warm vinaigrette and finalise with a little fleur de sel and fresh cracked pepper.  Adding some greens will give it a nice fresh color.

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