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Recipe Detail Page
Leeks with Rough Romesco Sauce
Summer 2022
Leeks are delicious grilled, becoming charred on the outside and tender within. They get a rich caramelized flavour that can be enjoyed with nothing more than a sprinkle of salt for perfection— although the romesco sauce here is worth the effort.
Serves 4 to 6
2 red peppers
1/4 cup (60 mL) olive oil, divided
6 medium-size leeks, cut in half lengthwise, dark green removed
2 tbsp (30 mL) lemon juice
3 tbsp (45 mL) sundried tomatoes packed in oil, roughly chopped
1/2 tsp (2 mL) salt
1/4 cup (60 mL) almonds
1 large garlic clove, minced
1 tsp (5 mL) lemon zest
3 tbsp (45 mL) pitted green olives, roughly chopped
3 tbsp (45 mL) golden raisins
Freshly ground pepper
1. Build a campfire. When it’s reduced to hot coals, set up a grate overtop. If cooking on a barbecue, set heat to high.
2. Coat red peppers with 1 tbsp (15 mL) olive oil. Place red peppers on grill and char on all sides until skin is completely blackened, rotating every 2 minutes, about 10 minutes.
3. Place peppers in a bowl and cover with plastic until cool enough to handle. Remove blackened skin, and seeds and stems, and discard.
4. Brush leeks with 2 tbsp (30 mL) olive oil. Grill leeks cut side down until lightly charred and fragrant, about 5 minutes. Flip and continue to cook for about another 2 minutes.
5. Carefully transfer leeks to a sheet of aluminum foil, cut side up. Drizzle with lemon juice then wrap with aluminum foil. Return foil package to grill and grill until leeks are tender, about 10 minutes.
6. To make romesco sauce, chop flesh of red peppers into 1-inch (2.5-cm) pieces and place in a bowl. Add sundried tomatoes, salt, almonds, minced garlic, lemon zest, olives and raisins. Stream in remaining olive oil and stir to combine. Season with pepper.
7. Unwrap leeks and arrange on a serving plate, cut side up. Pour romesco sauce over leeks and serve.
Serves 4 to 6
