I loved the leeks pan-fried but my husband wasn’t the biggest fan of these. So if you try this recipe out, let us know what you think!
- Trim 4 leeks and halve lengthwise. Rinse well to remove any grit and pat dry with paper towels.
- Heat a grill pan and brush with olive oil. Add the leeks and cook over medium-high heat, turning occasionally, for 5 minutes. Transfer to a shallow dish.
- Meanwhile, whisk 2 tbsp olive oil, 2 tbsp white wine vinegar, 2 tbsp snipped fresh chives, 2 tbsp chopped fresh parsley and 1 tsp Dijon mustard together in a bowl. Season with salt and pepper.
- Pour over the leeks, turning to coat. Cover with plastic wrap and let marinate at room temperature for 20 minutes.