Doctor's Review: Medicine on the Move

August 17, 2017

© Alison Miksch

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Grilled Leeks with Pomegranate Vinaigrette

1 pomegranate
1 Tbsp. (15 ml) raspberry vinegar
⅓ c. (90 ml) walnut oil or extra-virgin olive oil
½ tsp. (2.5 ml) Dijon mustard
1 shallot, minced
¼ tsp. (1.25 ml) coarse salt
⅛ (0.5 ml) freshly ground black pepper
4 leeks, trimmed
2 Tbsp. (30 ml) olive oil
¼ tsp. (1.25 ml) coarse salt
⅛ (0.5 ml) ground black pepper
1 Tbsp. (15 ml) pine nuts, lightly toasted
1 Tbsp. (15 ml) chopped fresh mint or flat-leaf parsley

Cut the pomegranate in half from stem to blossom end. Reserve half of the pomegranate for another use. Cut the other half in half again from stem to blossom end. Remove all of the seeds and transfer half to a mini-chopper or food processor, reserving the remaining seeds. Process until the juice and seeds separate, and then strain the juice into a cup or bowl.

Measure out 3 tablespoons (45 ml) pomegranate juice and transfer to a small bowl. Add the vinegar and then whisk in the oil in a steady stream until blended. Whisk in the mustard, shallot, salt, and pepper.

Light a grill for direct medium-high heat, about 400ºF (200ºC).

Trim off the tough green tops and the roots of the leeks, and then halve the leeks lengthwise. Rinse the cut sides under cold running water to remove any grit from between the layers. Pat dry and rub all over with the oil. Season all over with the salt and pepper. Brush the grill grate and coat with oil. Grill the leeks, cut side down, until nicely grill-marked, 3 to 4 minutes. Flip and grill until just tender, about 3 minutes more.

Transfer to a platter and top with the vinaigrette, pine nuts, reserved pomegranate seeds and mint. Makes 4 servings

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