Blackened Leeks with Thai Curry Vinaigrette
READY IN 60 MIN
3 medium sized leeks
Olive oil to taste and to dress
1/2 cup of quality mayonaise
1 tbs. of red curry
Your favorite vineagar to taste
Kosher salt and freshly ground black pepper to taste
Preheat your oven to broil.
Give your leeks a good wash – make sure you get all the grit that might have snuck down into the layers. Pat dry and dress with olive oil.
Arrange your leeks on the heated tray in a single layer. Let them really char on the tops as well as the body. It’ll take 15 to 20 minutes or a little longer if your leeks are on the bigger side.
Remove the leeks form the oven and allow them to cool before you peel away the charred skin. Place the cooled and peel leeks into a small stainless bowl covered in with a plastic wrap and refrigerate for 1 hour.
Meanwhile, place the mayonnaise into a small mixing bowl; add the red curry, vinegar and a splash of water, mixed until well incorporated.
Cut the chilled leeks into bites size shape and dress with the curry vinaigrette.
Serve at once.