serves 4
Both island and mainland cooks have an affinity for all things in the onion family, from wild leeks and wild onions to scallions, shallots, onion stalks, and a host of purple and yellow onions of every shape and size. There are lots of dishes in the Greek kitchen, such as pies, stews, and roasted salads, that call for the onion as a main ingredient. This recipe is an adaptation of an old Macedonian dish that called for wild onion or leek stalks.
6 large leeks, white and light green parts only
6 tablespoons (90 ml) extra-virgin Greek olive oil, plus more for brushing
Sea salt and freshly ground black pepper
2 tablespoons Greek or other balsamic vinegar
1 tablespoon strained fresh lemon juice
4 pitted prunes, finely chopped
Grated zest of 1 lemon
5 ounces (140 g) kasseri, Kefalotyri, or aged myzithra cheese, or any sharp sheep’s-milk cheese, such as pecorino, shaved
Cut the leeks in half lengthwise and rinse thoroughly under cold water to wash away any grit.
Bring 1 inch (2.5 cm) of water to a boil in the bottom of a pot fitted with a steamer basket. Place the leeks in the steamer basket, cover, and steam for 10 minutes. Transfer to a bowl, toss with 3 tablespoons of the olive oil, and season to taste with salt and pepper.
Whisk together the remaining 3 tablespoons olive oil, the vinegar, lemon juice, prunes, and lemon zest in a small bowl and season to taste with salt and pepper.
Heat a grill to medium or heat a grill pan over medium heat. Brush the grill grates or pan lightly with a little olive oil. Grill or sear the steamed leeks, turning them often with tongs, for 5 to 8 minutes, just until grill marks appear. Remove from the heat and place on a serving platter.
Drizzle the leeks with the prune dressing and garnish with the shaved cheese. Serve.