Roasted Leeks, Two Ways

By courtneyepowell

Ingredients

• Romesco Sauce:
• 6 leeks, white and light green parts only, thoroughly washed and cut in half lengthwise
• 23 T EVOO
• Coarse sea salt
• Romesco Sauce or Shallot Vinaigrette for serving
• 1 roasted red bell pepper
• 1 small garlic clove, crushed
• 3 T toasted, blanched almonds (cooled)
• 1 t sherry vinegar
• 3 T EVOO
• Coarse sea salt
• Fresh ground black pepper
• Shallot Vinaigrett:
• 1 t Dijon mustard
• 1 t xylitol or good quality maple syrup
• 1 T white wine vinegar
• 3 T EVOO
• 1 T very finely diced shallot (1 small shallot)
• Coarse sea salt
• Fresh ground black pepper

Details

Servings 4

Preparation

Step 1

Leeks:
Preheat oven to 425 and line a baking sheet with parchment. Line the leeks up on the baking sheet and drizzle with olive oil. Use your hands to make sure they are completely coated. Sprinkle with a big pinch of salt and roast until they're softened and a bit browned, about 20 mins. Serve with Romesco Sauce or Shallot Vinaigrette, and eat warm or at room temp.

Romesco Sauce:
Roast the pepper over an open gas flame set to med-high heat, rotating now and then with tongs until it's charred all over. If you have an electric stove it's best to broil the pepper. Be patient, you want to not only blacken the skin but soften the pepper too - it should take a good 15 mins. Place pepper in a bowl and cover tightly with plastic wrap. Once it's cool enough to handle, slip off and discard the charred skin, the stem and the seeds. Rinse the pepper under a bit of water to remove the last charred bits, then puree along with garlic, almonds, sherry vinegar and olive oil. Season to taste with salt and pepper.

Shallot Vinaigrette:
Whisk together mustard, xylitol and white wine vinegar. While whisking, slowly pour in olive oil until it's emulsified. Stir in shallot. Season to taste with salt and pepper.