broiled leeks with apple vinaigrette

in a post-thanksgiving stupor, i drove a friend's car into a median and dislocated* the tire.

i'm convinced it's karma, or maybe some kind of divine intervention: i'm being punished for trying to see harry potter and the deathly hallows part 1 twice in a span of eight days. i got greedy. i was made reckless, you might say, by my horcrux-induced delirium. unable to focus on the road because i was trying to predict how part two would resolve itself after the directors chose to skip over xenophilius lovegood's pivotal explanation of the diadem of ravenclaw.

it's also, i think, comeuppance for the lobster sacrifice that i took part in (and even photographed, for shame) last weekend. my friend elizabeth has a rule that she'll only eat animals if she kills them herself. i think it's a great rule, but we took it too far. we made a lobster altar. we lit candles and played drone music. we splayed the lobster out on its back and watched its legs flail (even after we put it in the freezer for 15 minutes, which they say is supposed to put the lobster to sleep), and some of us even pet it. one of us stabbed it in the head. an hour later, we all ate pasta with peas, creme fraiche and lobster. in november. we, heathens all.
so what does one eat when one is repenting for harry potter gluttony, reckless driving and acts of crustacean barbarism? i'll tell you: leeks vinaigrette. a refreshingly unfussy application for that most mellow allium, and with no better counterpart than the shockingly good apples that are falling from the sky in this neck of the woods. you steam some leeks, and in the few minutes it takes them to turn bright green you make a quick vinaigrette of sorts, but wonderfully thick and sweet with a half an apple puréed in. then you slip your softened leeks under the broiler, just long enough for them to get nervous and start to lightly char around the edges, and then you drizzle them with that wonderfully tangy-sweet dressing.

you could serve it as a side dish--pork chops and baked potatoes come to mind, though that could just be my stepdad's belgian influence--but topped with toasted nuts it makes for an ideal one-woman sinner dinner, with leftovers to spare. i might even, dare i say it, suggest splitting a poached egg over the whole mess and letting the yolk tangle its way through all those lightly sweet leeky layers.
note that i've also made molly's version of leeks vinaigrette, and it was wonderful, but i loved this version for its apple dressing, which i should add is super versatile--i tossed extra vinaigrette with some raw tuscan kale and it was a total dreamboat.

*probably not the proper verb.

broiled leeks with apple vinaigrette
adapted from the comfort of apples via white on rice couple
serves 3 as a side or one as a main course with leftovers

• 4 large leeks, washed well and trimmed, discard dark green leaves
• 5 tbsp olive oil
• salt and pepper to taste
• chopped toasted walnuts or a poached egg, for serving (optional)
  

for vinaigrette:

• 1/2 tsp chopped garlic
• 1/2 tsp chopped shallot
• 1/2 cup chopped apple, peeled
• 1 tbsp balsamic vinegar (i used more)
  
• 1/3 cup olive oil (i used less)
  
• salt and pepper to taste
  

rinse leeks and cut each leek in half, stopping at the root so the leek remains intact. rinse well again. tie the leeks into snug bundles of 4 with kitchen twine. bring an inch or so of water to boil in a large pot lined with a steamer basket. steam leeks, covered, until tender and bright green, about 5 minutes. remove leeks from steamer and rinse with cold water. drain well, untie, cut the leeks in half lengthwise and pat dry.

while leeks are steaming, make the vinaigrette: combine all ingredients except for salt and pepper in a blender or food processor. pulse well until smooth. season with salt and pepper to taste.

preheat the broiler to high. oil a baking sheet with 2 tablespoons of olive oil and sprinkle over 2 tsp of salt. line the leek halves in a single layer on the baking sheet cut side up and drizzle with remaining olive oil. season with salt and pepper. position the baking sheet on a rack 6 inches from the heat source. broil until lightly charred, about 5 minutes. serve the leeks on a platter drizzled with the vinaigrette. top with nuts or an egg, if desired.