In a medium bowl, whisk the lemon zest
and juice, mustard, and 1/4 tsp. salt. In a
slow, steady stream, whisk in the oil. Add
the basil, parsley, capers, anchovies, and
pepper flakes, and stir.
Trim the dark-green tops from the
leeks, leaving the white and light-green
parts. Trim any scraggly
roots but keep the root end intact. Halve
the leeks lengthwise, then remove and
discard any tough outer layers. Rinse the
leeks well under cool running water.
Fill a wide pot (8 quart works well) with
3 inches of well-salted water. Bring to a
boil, add the leeks, and cook until just
tender when pierced with a knife, 3 to
4 minutes. Drain and pat dry with paper
Prepare a medium-high (400°F to 475°F ) gas or charcoal grill, or heat a large grill pan over medium-high heat. Brush the leeks lightly with oil and season with salt and pepper. Grill, flipping once, until charred and tender, about 6 minutes total. Transfer to a platter and drizzle with some of the herb sauce. Serve warm or at room temperature with the remaining herb sauce and a sharp knife for cutting.
nutrition information (per serving):
240, Fat Calories
21, Saturated Fat
3, Polyunsaturated Fat
2.5, Monounsaturated Fat
Photo: Scott Phillips