Charred Leeks With Honey and Vinegar

Name: Charred Leeks With Honey and Vinegar
Yield: 4 servings
Ingredients: 1 4 medium leeks (about 2½ lb.), white and pale green parts only, tough outer layers removed (root ends left intact); 1 2 Tbsp. sherry vinegar or red wine vinegar; 1 2 tsp. honey; 1 2 Tbsp. extra-virgin olive oil, plus more for drizzling; 1 Kosher salt; 1 freshly ground pepper

From the kitchen of Carly

Charred leeks get sweet and tangy with a honey-vinegar glaze that cuts through the smoky char. The high heat caramelizes the outside while the interior steams into creamy tenderness. Simple, elegant, and unexpectedly addictive.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 medium leeks (about 2½ lb.), white and pale green parts only, tough outer layers removed (root ends left intact)
12 Tbsp. sherry vinegar or red wine vinegar
12 tsp. honey
12 Tbsp. extra-virgin olive oil, plus more for drizzling
1Kosher salt
1freshly ground pepper

Instructions

Prepare a grill for high heat. Rinse off any sand and dirt from leeks and pat dry. Arrange directly on grate (no need to oil) and grill, turning every few minutes with tongs, until outsides are completely blackened (leeks should start to soften and may begin to release some juices), 12, 16 minutes.
Transfer leeks to a cutting board and let rest 10 minutes (the interiors will continue to steam and get even softer as they cool).
While the leeks are resting, whisk vinegar and honey in a small bowl until honey dissolves. Set dressing aside.
Cut leeks on a diagonal into 1½", 2" pieces. Transfer to a medium bowl and toss with 2 Tbsp. oil; season with salt.
Transfer leeks to a platter and spoon reserved dressing over. Drizzle with more oil and season with pepper.