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Grilled leeks with romesco sauce
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| For the Romesco Sauce | |
| 1 1-inch thick slice | 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 | |
Procedure
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.
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