Grilled zucchini salad!

We like the texture of the leeks and zucchini when left al dente—if grilled too long, they’ll both go floppy.
Ingredients

SERVINGS: 4

⅓ cup walnuts

1 garlic clove, finely grated

2 tablespoons fresh lemon juice

5 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

2 large leeks, white and pale-green parts only, halved lengthwise with some root attached

2 large zucchini (about 1 lb.), halved lengthwise

½ cup (lightly packed) fresh flat-leaf parsley leaves with tender stems

Preparation

Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 Tbsp. oil in a large bowl; season with salt and pepper.

Brush leeks and zucchini with remaining 2 Tbsp. oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5–8 minutes for leeks, 8–10 minutes for zucchini.

Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.

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