Best 2 Grilled Leeks With Romesco Sauce Recipes

**Grilled Leeks with Romesco Sauce: A Delightful Fusion of Flavors**

Grilled leeks, often overlooked in the culinary world, take center stage in this delectable dish, where their natural sweetness is gently coaxed out by the heat of the grill. Paired with a vibrant and flavorful romesco sauce, a traditional Catalan condiment made with roasted red peppers, almonds, and hazelnuts, these grilled leeks are transformed into an extraordinary appetizer or side dish. Indulge in the smoky, caramelized exterior of the leeks, perfectly complemented by the nutty richness and tangy sweetness of the romesco sauce. This recipe provides a step-by-step guide to grilling leeks to perfection, ensuring a tender and flavorful result. Additionally, the accompanying romesco sauce recipe offers a versatile condiment that can elevate various dishes beyond grilled leeks, adding a touch of Mediterranean flair to your culinary creations.

Here are our top 2 tried and tested recipes!

GRILLED LEEKS WITH ROMESCO SAUCE

Grilled Leeks with Romesco Sauce image

Romesco and grilled leeks are an excellent pair. The rich and creamy roasted red pepper spread plays very well against the crunchy, oniony leeks.

Provided by Joshua Bousel

Categories Sides

Time 3h45m

Yield Serves 4

Number Of Ingredients 15

Ingredients

For the Romesco Sauce
1 1-inch thick slice of crusty bread, crust removed and cut into 1-inch cubes
1 large tomato
5 cloves garlic
1/2 cup almonds
2 medium red bell peppers
1/4 cup olive oil
2 tablespoons sherry vinegar
1 tablespoon smoked paprika
1 teaspoon Kosher salt
1/8 teaspoon cayenne pepper
4 large leeks, dark greens tops removed, split in half, and throughly washed
2 tablespoons Kosher salt, plus more to taste
2 tablespoons extra virgin olive oil
Freshly ground black pepper to taste

Steps:

To make the romesco sauce: Preheat oven to 375 degrees. Line a baking pan with aluminum foil. Place almond, garlic, bread and tomato on baking sheet and place in the oven. Roast almonds until fragrant and bread is crusty and just starting to brown, about 10 minutes. Remove almonds and bread and continue roasting garlic until soft and tomato until tender, about 20 minutes more. Remove from oven, let cool slightly and remove skin from tomato and peel garlic.
While other ingredients are roasting in the oven, roast peppers over an open flame on a gas stove or grill until the skins are blackened. Place in a bowl and cover with plastic wrap and let sit until cool enough to handle, about 15 minutes. Remove charred skin, seeds, and cores.
Place bread, tomato, almonds, peppers, olive oil, vinegar, paprika, salt, and pepper in the bowl of a food processor. Puree until smooth. Taste and season with additional salt and cayenne pepper as needed. Transfer to a serving bowl and let sit in refrigerator until cool.
For the leeks: Prepare a large bowl of iced water, set aside. Bring 3 quarts of water to a boil in a medium sauce pan; add in 2 tablespoons of kosher salt. Place leeks in boiling water and cook until they start to soften, about 3 to 5 minutes. Transfer leeks to bowl of ice water and let sit until completely cooled, about 1 to 2 minutes. Remove to a plate lined with paper towels and pat dry.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Clean and oil the grilling grate. Brush leeks lightly with oil and grill over direct heat until they start to brown, about 3 to 5 minutes. Flip over and continue to grill until second side browns, an additional 3 to 5 minutes. Remove to platter, season with salt and pepper to taste, and serve immediately with romesco sauce.

GRILLED LEEKS WITH ROMESCO SAUCE RECIPE

Grilled Leeks With Romesco Sauce Recipe image

Cooking leeks on the grill can take a very long time, but by par-boiling them first, we were able to cut the grilling time to less than 10 minutes. Once softened and lightly charred, they make a beautiful pairing with Spanish romesco sauce, made from almonds and roasted tomatoes and peppers.

Provided by Joshua Bousel

Categories Side Dish Appetizer Sides

Time 45m

Yield 4

Number Of Ingredients 5

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

Steps:

Prepare a large bowl of iced water and bring a large pot of salted water to a boil. Boil leeks until they start to soften, 3 to 5 minutes. Transfer leeks to ice water and let stand until cool. Transfer to a paper-towel-lined plate and pat dry.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Clean and oil the grilling grate. Brush leeks lightly with oil and grill over direct heat until they start to brown, about 3 to 5 minutes. Flip over and continue to grill until second side browns, about 3 to 5 minutes longer. Transfer leeks to a platter, season with salt and pepper, and serve immediately with Romesco sauce.

Nutrition Facts : Calories 378 kcal, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 4 g, Sodium 289 mg, Sugar 8 g, Fat 31 g, ServingSize serves 4, UnsaturatedFat 0 g

Tips:

Choose the Right Leeks: Select firm, plump leeks with no signs of wilting or bruising. Look for leeks with a light green to white color, as darker green leeks can be tough.
Prepare the Leeks Properly: Trim the leeks by removing the root end and the tough, dark green leaves. Cut the leeks lengthwise into quarters, then rinse thoroughly to remove any dirt or grit.
Grill the Leeks Perfectly: Preheat your grill to medium-high heat. Brush the leeks with olive oil and season with salt and pepper. Grill the leeks for 5-7 minutes per side, or until they are tender and slightly charred.
Make a Flavorful Romesco Sauce: Combine roasted red peppers, almonds, garlic, smoked paprika, and sherry vinegar in a food processor or blender. Pulse until the sauce is smooth and creamy. Season with salt and pepper to taste.
Serve the Grilled Leeks with Romesco Sauce: Arrange the grilled leeks on a platter and drizzle with the romesco sauce. Garnish with chopped parsley or chives for a pop of color and flavor.

Conclusion:

Grilled leeks with romesco sauce is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. The combination of grilled leeks' smoky flavor and the nutty, sweet romesco sauce creates a delightful taste experience. This dish is also a great way to showcase fresh, seasonal produce. With its vibrant colors and unique flavors, grilled leeks with romesco sauce is sure to impress your friends and family.