Don’t be afraid to take the leeks to the point where they almost look burnt. A well-charred exterior means the interiors will be creamy, soft, silky, and delightfully sweet.

4 servings

4

medium leeks (about 2½ lb.), white and pale green parts only, tough outer layers removed (root ends left intact)

2

Tbsp. sherry vinegar or red wine vinegar

2

tsp. honey

2

Tbsp. extra-virgin olive oil, plus more for drizzling

Step 1

Prepare a grill for high heat. Rinse off any sand and dirt from leeks and pat dry. Arrange directly on grate (no need to oil) and grill, turning every few minutes with tongs, until outsides are completely blackened (leeks should start to soften and may begin to release some juices), 12–16 minutes.

Step 2

Transfer leeks to a cutting board and let rest 10 minutes (the interiors will continue to steam and get even softer as they cool).

Step 3

While the leeks are resting, whisk vinegar and honey in a small bowl until honey dissolves. Set dressing aside.

Step 4

Cut leeks on a diagonal into 1½"–2" pieces. Transfer to a medium bowl and toss with 2 Tbsp. oil; season with salt.

Step 5

Transfer leeks to a platter and spoon reserved dressing over. Drizzle with more oil and season with pepper.