GRILLED POTATO AND LEEK SALAD
WITH SALSA VERDE VINAIGRETTE

SERVES 6 TO 8

PREP TIME

15 minutes

ACTIVE TIME

15 minutes

TOTAL TIME

45 minutes

MODERATE

FOR THE POTATOES AND LEEKS

Kosher salt

3 pounds fingerling potatoes

1 tablespoon whole black peppercorns

3 large leeks (about 1½ pounds)

¼ cup plus 3 tablespoons olive oil

FOR THE SALSA VERDE VINAIGRETTE

¼ cup whole-grain mustard

¼ cup white wine vinegar

½ cup extra-virgin olive oil

1½ teaspoons kosher salt, plus more for seasoning

4 scallions, thinly sliced

Leaves from 1 large bunch flat-leaf parsley, finely chopped

1 bunch cilantro

¼ cup sliced radishes, for garnish

SPECIAL EQUIPMENT

outdoor grill or grill pan

1. Cook the potatoes: Bring a large stockpot of heavily salted water to a boil (the water should taste like the sea). Add the potatoes and peppercorns, reduce the heat to medium-low, and simmer the potatoes until tender, about 20 minutes.

2. While the potatoes are cooking, make the salsa verde vinaigrette: In a medium bowl, whisk together the mustard, vinegar, olive oil, and salt. Stir in the scallions, parsley, and cilantro.

3. Grill the leeks: Heat the grill or grill pan to medium-high.

4. Slice off the root ends and dark green tops of the leeks and discard. Halve the leeks lengthwise, then peel back the layers by the base so they are slightly separated. Immerse the leeks in a bowl of cold water and gently shake to dislodge any dirt and grit. Pat dry, then drizzle with 3 tablespoons of the olive oil and sprinkle liberally with salt. Grill the leeks cut-side down until dark grill marks form, about 4 minutes, then flip and cook until the leeks no longer feel stiff, about 4 minutes more. Transfer to a plate and let cool.

5. When the potatoes are tender, drain them and spread them out on a baking sheet to cool, discarding the peppercorns. Once cool enough to touch, slice them in half lengthwise and toss with the remaining ¼ cup olive oil and 2 teaspoons salt. Grill, cut-side down, until dark grill marks appear, 3 to 4 minutes, then flip and grill for 3 minutes more.

6. Toss the potatoes, leeks, and salsa verde vinaigrette in a large bowl; garnish with the radishes. The salad can be served right away or allowed to sit on the counter for 2 to 3 hours before serving.

The charred leeks really make this salad special. I wouldn’t substitute anything else for those, but use any kind of potatoes you like.