Tossing fleur de sel with many of the blends will level up salted seasoning and offer great finishing touches. Add Iris for a nutty sesame, caraway, and coriander seed seasoning to grilled leeks, or your favorite vegetables, and finish with a touch more for that special something that makes life even more delicious.
Side Dish
4
Helen Park
2 pounds leeks whites
1 lemon, cut into 4 wedges
1 Tbsp Fleur de Sel
1 Tbsp Iris blend
Olive oil for grilling
Preheat the grill to medium-high heat.
Split each leek in half lengthwise, leaving root ends and the outer layer of leek intact.
Give the leeks a good rinse under running water, holding the leeks so that the water runs from root downward to flush out any dirt.
On a tray or flat plate, drizzle the leeks with a little oil and sprinkle on with the fleur de sel and Iris. turning to coat and season well.
Grill the leeks until tender, allowing the outside to char if needed.
Lightly oil the lemon wedges and grill on all sides.
Remove cooked items to a clean platter and peel away the outer charred layer of leek if needed.
Served with grilled lemons and more side dishes.
Finish with more fleur de set and Iris salt for that fresh finish and texture.
When purchasing the leeks, depending on the proportion of white to green, purchase extra so that you have 2 pounds after trimming.
More great options for blend+fleur de sel?
and of course, Cancale, which is fleur de sel with orange, fennel, and spices already ready.
While the grill is on, you can also whip up some grilled pita and laffa breads.
Herb Grilled Chicken and Mushrooms
Pepper Grilled Ribeye and Carrots
Questions? Contact helen@laboiteny.com
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