Servings: 4
Source: Fine Cooking 8/2001 pg 65
To make the vinaigrette ahead, char the peppers under a broiler flame instead of a grill fire and be sure to whisk the vinaigrette just before serving. Any leftover dressing is good with all sorts of grilled or steamed vegetables and with arugula, too. Try a combination of red and yellow peppers. Serves four as a first course; yields 1 cup vinaigrette.
Ingredients
2 sm or 1 lg red bell pepper (enough to yield 1 cup roasted)
1 sm clove garlic, minced
2 Tbsp sherry vinegar
Pinch cayenne
½ cup extra-virgin olive oil; more for preparing the leeks
Salt and freshly ground black pepper to taste
8 med leeks, root end intact (dark green parts removed), halved lengthwise, and washed
2 oz goat cheese
2 Tbsp chopped fresh flat-leaf parsley or basil
Directions
To make the vinaigrette Prepare a grill fire. Slice off the tops and bottoms of the peppers and make an incision down the length of each pepper. Flatten each into one long piece; remove the ribs and seeds. Char the peppers skin side down over a medium-hot fire until the skins are blackened and blistered. Transfer to a small bowl, cover with plastic, and let steam. When cool enough to handle, remove and discard the skins. Put the flesh in a food processor, along with the garlic, vinegar, and cayenne; purse until smooth. With the motor running, pour the olive oil through the feed tube in a slow, thin stream. Adjust the seasonings and thin with a bit of water if needed (it will be fairly thick).
To prepare the leeks Simmer the leeks in well-salted water until tender, 3 to 5 min. Arrange on a platter and let cool to room temperature. Drizzle with olive oil; season with salt and pepper. Grill the leeks over a medium-hot fire until charred, 3 to 4 min. per side. While they’re still warm, drizzle them with the vinaigrette, crumble the goat cheese over the top, sprinkle with the parsley, and serve.