Best 3 Grilled Leeks With Romesco Sauce Recipes

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Are you ready to embark on a culinary journey that will tantalize your taste buds? Look no further than grilled leeks with romesco sauce, a dish that combines the best of smoky, charred flavors with a rich, nutty sauce. With its elegant presentation and unforgettable taste, this dish is perfect for a special occasion or an everyday meal that needs a touch of gourmet flair. The smokiness of the grilled leeks pairs perfectly with the creamy, flavorful romesco sauce, creating a harmonious balance of textures and flavors that will leave you craving more.

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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

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



Grilled Leeks With Romesco Sauce image

In Catalonia there is an annual ritual called the calçotada, an outdoor barbecue that revolves around local spring onions called calçots. After harvest, the onions, which look like baby leeks, are grilled, then wrapped in newspapers to steam for a bit. They're served with romesco sauce, the nut-thickened pepper purée that is another regional specialty. For this picnic recipe, I've substituted leeks for the spring onions and reversed the process, steaming the leeks at home, then finishing them on a wood fire to get the smoky flavor.

Provided by Martha Rose Shulman

Categories     appetizer

Time 2h

Yield 6 servings

Number Of Ingredients 16

1 medium red pepper, roasted, peeled, seeds and membranes removed
6 ounces tomatoes (1 large or 2 roma)
1 thick slice (about 1 ounce) baguette or country-style bread, lightly toasted
1 large garlic clove, peeled
1/4 cup toasted almonds, or a combination of almonds and skinned roasted hazelnuts
1/2 to 1 teaspoon pure ground chili powder or red pepper flakes, to taste pepper flakes are hotter
2 teaspoons chopped fresh Italian parsley
1/2 teaspoon sweet paprika or Spanish smoked paprika (pimentón)
Salt
freshly ground pepper to taste
1 tablespoon sherry vinegar
1/4 cup extra virgin olive oil, as needed
6 fat leeks, or 12 baby leeks
2 tablespoons extra virgin olive oil
Salt
freshly ground pepper

Steps:

  • Make the romesco sauce. Preheat the broiler, and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes until charred on one side. Turn over, and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
  • Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chili powder or flakes to the bowl. Process into a paste. Scrape down the sides of the bowl, and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth. With the machine running, add the vinegar and olive oil in a slow stream. Process until well mixed, then scrape into a bowl. Taste and adjust seasoning, adding salt as desired. If possible, allow the sauce to stand for an hour at room temperature before using.
  • Cut away the dark green ends of the leeks. Trim the root end. Cut fat leeks lengthwise into quarters, and rinse thoroughly under cold water to wash away any sand. If your leeks are 1/2 inch in diameter they needn't be cut; if they are between 1/2 inch and an inch, you can just cut them in half.
  • Bring an inch of water to a boil in the bottom of a steamer. Place the leeks in the steamer, and steam 10 minutes. Transfer to a bowl, and toss with the olive oil and salt and pepper to taste.
  • Prepare a medium-hot grill. Grill the steamed leeks for five minutes, turning often, just until grill marks appear. Remove from the heat, and serve with romesco sauce.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 250 milligrams, Sugar 3 grams, TransFat 0 grams

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

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: Look for leeks that are firm and have no signs of wilting or bruising. The white and light green parts of the leek are the most tender and flavorful.
  • Trim the leeks properly: Cut off the root end and the dark green leaves. Then, slice the leeks lengthwise and rinse them thoroughly to remove any dirt or grit.
  • Use a hot grill: A hot grill will help to prevent the leeks from sticking and will give them a nice charred flavor.
  • Brush the leeks with oil: This will help to prevent them from drying out and will also help them to caramelize.
  • Cook the leeks until they are tender: The leeks should be cooked until they are soft and slightly browned. The exact cooking time will depend on the thickness of the leeks.
  • Make the romesco sauce ahead of time: The romesco sauce can be made up to 3 days in advance. This makes it a great option for a quick and easy meal.

Conclusion:

Grilled leeks with romesco sauce is a delicious and healthy dish that is perfect for any occasion. The leeks are grilled until they are tender and slightly charred, and the romesco sauce is a flavorful and creamy accompaniment. This dish is sure to please everyone at your table.

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