GRILLED BABY LEEKS WITH CHERVIL & CHIVES

serves 4
16 baby leeks
2 Tbsp sherry vinegar
1 tsp Dijon mustard
Salt and freshly ground pepper
11⁄2 Tbsp minced fresh chives
1 Tbsp minced fresh chervil or f lat-leaf
parsley, plus more for sprinkling
1⁄2 cup (4 fl oz/125 ml) olive oil
Trim the root ends from the leeks, leaving
just enough attached to keep the leeks from
falling apart.
In a rectangular glass baking dish, combine
the vinegar, mustard, a pinch each of salt and
pepper, 1 Tbsp of the chives, and the 1 Tbsp
minced chervil. Whisk together until well
blended. Add the oil in a slow, steady stream,
whisking constantly to blend. Place the leeks
in the dish and toss to coat. Cover the dish
and marinate the leeks at room temperature
for at least 1 hour or in the refrigerator for up
to overnight.
Prepare a charcoal or gas grill for direct-heat
grilling over medium-high heat. Oil the grill
rack. Remove the leeks from the marinade,
shaking off any excess, and reserve the
marinade. Arrange the leeks on the rack
and grill, turning occasionally, until tender
and nicely browned, 5–6 minutes.
Transfer the leeks to a platter and drizzle
lightly with some of the remaining marinade.
Sprinkle with the remaining 11⁄2 tsp chives
and with minced chervil. Serve hot, warm,
or at room temperature.