Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Charred Leeks with Caper-Herb Sauce

Scott Phillips

Servings: 4

Sweet grilled leeks topped with a tangy herb sauce are ideal as a first course or as a side to grilled steak. Because you cook the leeks intact, try to find ones that are about the same size.


  • 1 Tbs. plus 1 tsp. finely grated lemon zest (from 2 lemons)
  • 1 Tbs. fresh lemon juice
  • 1/2 tsp. Dijon mustard
  • Kosher salt
  • 1/4 cup plus 2 Tbs. extra-virgin olive oil; more as needed
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 Tbs. capers, rinsed and coarsely chopped
  • 2 anchovy fillets, finely chopped
  • 1/8 tsp. crushed red pepper flakes
  • 4 medium leeks
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 240
  • Fat Calories (kcal): 180
  • Fat (g): 21
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 0
  • Sodium (mg): 280
  • Carbohydrates (g): 14
  • Fiber (g): 2
  • Sugar (g): 4
  • Protein (g): 2


  • 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 towels.
  • 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.


Rate or Review

Reviews (1 review)

  • DLPF | 05/20/2017

    Cut the leeks wrong to begin with, but still managed to make the grilling work. We all thought it the dressing had a great flavor, and would go with other grilled vegetables. I did turn down the grill temp though -- 400-475 would have burnt them.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial