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Recipe: Grilled Leek and Bean Salad

Fresh Pasta Machine, Recipe
How to make this delicious Grilled Leek and Bean Salad recipe at home. Leeks are a mild member of the onion family and take on some incredible flavor when grilled. This salad is even better if you let the salad sit in the fridge for a few hours or overnight.

Prep, Cook, Servings

Prep: 10 min

Cook: 15 min

Servings: 4


3 medium uncooked leek(s)

1 cup(s) canned great northern beans, drained and rinsed

2 Tbsp olive oil, extra-virgin

2 Tbsp fat free vegetable broth

2 tsp white wine vinegar

1 1/2 tsp Dijon mustard

1/2 tsp table salt

1/2 tsp black pepper

1 Tbsp fresh parsley, Italian, minced


Preheat grill to medium-high heat.

Trim and discard the green tops of the leeks. DO NOT cut off the white bulb stem end, this helps to hold the leeks to together while you grill.;

Cut leeks lengthwise in half and rinse them under running water to clean; pat dry. Place leeks, cut-side down on grill, and cook until tender, about 5 to 10 minutes on first side, and 3 to 5 minutes on second side.

Remove leeks from heat; now trim off stem ends.

Slice leeks into 1/2-inch thick pieces and place in a serving bowl; stir in beans.

In a separate bowl, whisk together oil, broth, vinegar, mustard, salt and pepper. Pour over salad.

Toss gently but well; garnish with parsley. Yields about 1/2 cup per serving.

You could also broil the leaks if you don't have a grill. Set the leeks approx. 2 - 3 inches from the heat. Keep an eye on them so they don't go from tender to burned.

Video Transcript. Apologies for any typos

Walter 0:00 Hey folks. I'm Walter. Rebecca 0:01 I'm Rebecca. Walter 0:01 And today we're making grilled leek and bean salad. Walter 0:13 So we're going a little bit light today and we're making grilled leeks and beans. Rebecca what's a leek? Rebecca 0:20 Those of you who have never seen one, that is a leek. It's a member of the onion family, pretty mild. Walter 0:26 It's also the first animations I ever did for Alton Brown with the "sprung a leek" episode. Rebecca 0:31 Cut off the little knobby ends and then you cut off, we're only gonna keep that, so really that's all you're gonna keep of the leek. Cut them in half. For now as much cutting as we'll do, so and if you can see definitely this one is definitely got some dirt and stuff in it. So basically you're trying to make sure it's clean between all of these little layers. Walter 1:09 Okay, I've got a six burner grill out here and I've just got the center four on because they don't take up a lot of room. All we got to do to put them the cut side down. We're looking at about five to 10 minutes, we want them to start to get tender on that side, and then we'll flip them over and just do it for about another three minutes. So you notice they're kind of falling apart here. Actually, when you do this, you're supposed to keep the end on it, which will hold them together. Without that end. They're just kind of coming apart like pieces of paper. So never let the woman cut it without looking at the instructions. Rebecca 1:43 I just, I'm used to cutting leeks where they're not grilled. So I would cut off both ends. Walter 1:49 Uh huh. Rebecca 1:49 Now, you would cut off the end after they were grilled. But apparently I was supposed to have left it on before. Walter 1:57 Just trying to make my life difficult. She's trying to ruin this video. I'm so sorry. Oh, look at that. Look at that. Yeah, that's what you're looking for. Got a little char on it. It's all nice and soft. That's not burned that's just charred. Rebecca 2:16 Calls for one cup of Great Northern beans. I'm just going to use the whole can because why not? And then we're going to make up our salad dressing. Walter 2:26 So one of the little tips about the dressing is we always make double. Rebecca 2:31 Calls for one tablespoon so we're doing two olive oil, to two tablespoons of that. I'm just gonna add one tablespoon I like it a little more in the bit, vinegary side. Walter 2:47 Oh, this is gonna be fun. Watch this, everybody. Rebecca 2:51 It's supposed to be, oh, it's not opened. You knew that. Thanks. Walter 3:01 I could see the little white thing in there. Rebecca 3:03 I'm gonna just do almost a tablespoon. Then... Walter 3:08 You can tell she's got the recipe memorized. Rebecca 3:14 So salt and pepper. Whisk it up. Rebecca 3:26 And then we're gonna taste it to see if we like it. Walter 3:28 One of the big keys to cooking, just always taste it. Add more or less of whatever you think it needs. You know, maybe you want some Sriracha in there or some or some hot sauce. You can throw that in there too. Why not? Mm. Walter 3:40 Mmm, that's really good. Yum. It's really not a whole lot of dressing. But that was double the amount. Rebecca 3:49 And then just stir it up. Walter 3:50 Stir it up. Rebecca 3:51 Lastly... Walter 3:53 Parsley Rebecca 3:53 Chopped Italian parsley. Although you could use the curly kind if that's what you have. Walter 4:00 Look at that. Delicious, simple, easy. Hey, if you like what we're doing, please subscribe to the channel and make sure you click on that bell icon so that you know when we have more deliciousness just for you. I'm Walter. Walter 4:13 I'm Rebecca. Walter 4:14 Thanks for watching. And today we're making grilled, grilled, grilled, grill. Hey, if you like what you're doing, like what you're doing, keep doing it. Whatever it is you're doing on the other side of that TV.


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