Grilled Leek Vinaigrette

• 12 medium leeks (about 4 1/2 pounds), tough outer leaves discarded
• Vegetable oil, for grilling
• 1/3 cup minced assorted fresh herbs, such as chives, parsley, mint, basil, and tarragon
• 1/4 cup finely diced red bell pepper, plus more for garnish
• 1/4 cup kalamata or other brine-cured black olives, pitted and diced fine
• 4 teaspoons Dijon-style mustard
• 3 tablespoons white-wine vinegar
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Chopped flat-leaf parsley, for garnish
• Diced hard-boiled egg, for garnish

1. Trim the leeks to about 7 inches long.
2. Split them lengthwise to within 1 1/2 inches of the root end, leaving the root end intact.
3. Submerge the leeks in a large bowl of water, let them soak to release any dirt or sand, for several minutes.
4. Lift the leeks out of the water and discard the water.
5. Pour about 1-inch of water into a large saucepan, and set up a collapsible steamer inside.
6. Bring the water to boil and steam the leeks, covered, until crisp-tender, about 6 minutes.
7. Shock the leeks in a bowl of ice water and drain.
8. Cut the leeks apart at the root ends and drain them on paper towels.
9. Transfer the leeks to a shallow dish.
10. Brush the leeks with the vegetable oil and, working in batches, grill them over medium heat until charred and soft, about 4 minutes per side.
11. (The leeks may be prepared up to the is point 1 day in advance and kept covered and chilled.)
12. In a bowl whisk together the herbs, bell pepper, olives, mustard, and vinegar.
13. While whisking, add the oil in a stream until emulsified.
14. Season with salt and pepper.
15. Pour the vinaigrette over the leeks and turn them to coat evenly.
16. Marinate in the refrigerator for at least 3 hours or up to overnight.
17. When ready to serve, arrange the leeks on a platter and pour any remaining vinaigrette over the top.
18. Garnish with red pepper, parsley, and egg.

leeks, vegetable oil, herbs, red bell pepper, black olives, mustard, whitewine vinegar, extravirgin olive oil, kosher salt, flatleaf parsley, egg

Taken from www.foodnetwork.com/recipes/grilled-leek-vinaigrette-recipe.html (may not work)