Grilled Leeks with Romesco Sauce
This Spanish-inspired dish pairs tender, charred leeks with a classic romesco sauce. To speed up the process, the leeks are first boiled for 3 to 5 minutes before being chilled and patted dry. They are then grilled for 3 to 5 minutes per side until nicely browned. The result is a flavourful side or appetiser, served with a sauce made from almonds, roasted tomatoes, and peppers, perfect for four people.
Ingredients
- Kosher salt
- 4 large leeks, dark green tops discarded, leeks split in half, and thoroughly washed
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 1 recipe Romesco Sauce
Method
- Bring a large pot of salted water to a boil and prepare a bowl of iced water. Cook the leeks in the boiling water for 3 to 5 minutes until they begin to soften. Immediately move them to the ice water to cool. Once cool, transfer to a plate lined with paper towels and pat them dry.
- Light a full chimney of charcoal. Once the coals are lit and covered in gray ash, pour them out evenly over the grate. Clean and oil the grilling grate. Lightly brush the leeks with oil and place them over direct heat. Grill for about 3 to 5 minutes until browning begins. Turn them over and grill the other side for another 3 to 5 minutes. Move the leeks to a serving platter, season with salt and pepper, and serve straight away with the Romesco sauce.
Nutrition (per serving)
Sodium289000 mg
Recipe details
CategorySide dish
Cuisinespanish
AuthorJoshua Bousel
