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Charred Leeks with Romesco Sauce

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Smoky, charred leeks are paired with a bold, nutty homemade Romesco sauce for a vibrant, Mediterranean-inspired side dish. Quick to prepare and packed with flavor, it’s perfect for entertaining or elevating any weeknight meal.

Ingredients

Scale
  • 4 large leeks, trimmed and cleaned
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon smoked paprika
  • 1 cup roasted red peppers, drained
  • 1/2 cup unsalted almonds, toasted
  • 2 tablespoons tomato paste
  • 3 garlic cloves, peeled
  • 2 tablespoons sherry vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste
  • Chopped fresh parsley (optional, for garnish)
  • Crushed toasted nuts (almonds or hazelnuts, optional)
  • Lemon wedges (optional, for serving)

Instructions

  1. Trim the roots and tough green tops from the leeks. Slice in half lengthwise and rinse under running water to remove grit. Pat dry with paper towels.
  2. In a large mixing bowl, toss leeks with olive oil, kosher salt, black pepper, and smoked paprika until well coated.
  3. Preheat a grill pan or outdoor grill to medium-high. Arrange leeks cut-side down and cook for 5-6 minutes, until deeply charred. Flip and cook another 4-5 minutes until tender.
  4. While leeks cook, place almonds on a baking sheet and toast in a 350°F oven for 6-8 minutes, until golden and fragrant.
  5. In a blender or food processor, combine roasted red peppers, toasted almonds, tomato paste, garlic cloves, sherry vinegar, olive oil, smoked paprika, and cayenne (if using). Blend until mostly smooth but still a little chunky. Season with salt and pepper.
  6. Arrange charred leeks on a platter. Spoon Romesco sauce over leeks or serve alongside for dipping. Garnish with chopped parsley, extra toasted nuts, and lemon wedges if desired.

Notes

For nut allergies, substitute almonds with toasted sunflower or pumpkin seeds. If leeks are extra thick, steam for 2-3 minutes before charring. Romesco sauce can be made ahead and refrigerated for up to a week or frozen for 2 months. Serve leeks warm or at room temperature. Adjust salt, vinegar, and cayenne to taste. For extra crispness, let leeks sit on a wire rack after grilling.

Nutrition

Keywords: charred leeks, romesco sauce, Spanish side dish, Mediterranean, vegetarian, gluten-free, easy, bold flavor, grilled leeks, nutty sauce, healthy

Find it online: https://hungermind.com/charred-leeks-with-romesco-sauce-recipe-easy-bold-flavor-side/