Grilled Leeks with Mint Vinaigrette
Weight Watchers Points: 5 per serving
1/4 c. rice vinegar
2 Tbsp. fresh lime juice
1/3 c. olive oil
1/2 c. fresh mint, minced
2 garlic cloves, minced
2 tsp. stone-ground mustard
Salt and pepper
12 large leeks
Olive oil cooking spray
In a small bowl, whisk together the vinegar and lime juice. Add the olive oil, mint, garlic, mustard and salt and pepper to taste, and whisk until combined. Cover and refrigerate for up to 2 hours. Bring to room temperature and stir before using.
Trim the leeks, leaving about 1 inch of the green tops intact. Halve each leek lengthwise and rinse thoroughly under cold running water. Dry well and spray with olive oil cooking spray.
Preheat the grill to medium-high. Oil the grill rack. Place the leeks on the rack and cook, turning once or twice, until fork-tender, about 15-20 minutes total.
Transfer the leeks to a serving dish and drizzle evenly with the vinaigrette.
NOTES: Two words - yum. ee. I really like leeks, and could eat them without dressing of any kind, but the dressing for these was just outstanding. I think it would also be terrific on onions, or a spinach salad.