Grilled leeks with leek-tomato salad & citrus dressing

Delight in the flavors of charred leeks, ripe tomatoes, and zesty citrus dressing in this vibrant and refreshing salad recipe.

Ingredients:

• 2 large leeks, roots trimmed
• Extra-virgin olive oil
• Salt
• 1/2 teaspoon finely grated lime zest
• 1/2 teaspoon finely grated tangerine or orange zest
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh tangerine juice
• 1 tablespoon soy sauce
• Pinch of crushed red pepper
• 1/2 cup fresh corn kernels
• 1 cup mixed heirloom cherry tomatoes, halved

Instructions:

1. Prepare the grill by lighting it up. Divide the dark green leek tops from the white and softer green portions. Cut the leek bottoms into halves and rinse under cold water to remove any dirt. Cut the dark green leek tops horizontally into pieces that are 1/2 inch thick, removing the top inch, and ensure they are well cleaned. Approximately 8 cups of tops are needed.
2. Dry the halved leeks by patting them. Coat them with oil and season with salt. Grill them over medium heat, covered with a lid, until they are soft, which should take about 18 minutes.
3. While this is happening, mix the citrus zests with the citrus juices, soy sauce, and 2 tablespoons of oil in a small container.
4. In a pan, warm up 2 more tablespoons of oil with crushed red pepper. Put in the leek tops and cook on high flame, stirring occasionally, until they become tender, this usually takes about 6 minutes. Add the corn and cook for an additional 2 minutes while stirring. Pour in half of the prepared dressing and cook until the liquid has evaporated. Transfer everything to a bowl and let it cool slightly. Mix in the tomatoes.
5. Place the grilled leeks on plates and drizzle them with the remaining dressing. Finally, spoon the leek and tomato salad on top and serve while it's still warm.

Summary:

• Calories: 344 kcal
• Fat: 10 g
• Protein: 9 g
• Carbs: 64 g
• Potassium: 1177 mg
• Magnesium: 116 mg