Grilled Leeks with Romesco Sauce

Grilled Leeks with Romesco Sauce

Charred leeks turn silky and sweet, paired with a smoky, nutty romesco sauce.

Total 35 min Makes 4 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Tree nuts

Leeks are halved, grilled until tender and lightly charred, then draped with a smoky romesco sauce built from roasted red peppers, toasted almonds, and sherry vinegar. It makes a vibrant side for grilled meats or a vegetable-forward tapas spread, with the romesco doing double duty as a dip for crusty bread.

Ingredients

  • 4 large leeks, dark green tops trimmed
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup romesco sauce
  • 2 tablespoons flat-leaf parsley, chopped
  • 1 tablespoon sherry vinegar
  • 1/4 cup marcona almonds, chopped, for garnish

Method

  1. Trim roots from leeks and slice each in half lengthwise, keeping the layers intact.

  2. Rinse the halved leeks under cold water, fanning the layers slightly to remove any grit between them.

  3. Pat leeks dry and arrange cut-side up on a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper, rubbing to coat evenly.

  4. Preheat a grill or grill pan to medium-high heat, about 450°F.

  5. Place leeks cut-side down on the grill and cook until charred and tender, 6 to 8 minutes.

  6. Flip leeks and grill the rounded side for 3 to 4 minutes more, until fully tender when pierced with a knife.

  7. Transfer grilled leeks to a serving platter and drizzle with sherry vinegar while still warm.

  8. Spoon romesco sauce generously over the leeks.

  9. Scatter chopped parsley and marcona almonds over the top before serving.

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    Grilled Leeks with Romesco Sauce

    Leeks are halved, grilled until tender and lightly charred, then draped with a smoky romesco sauce built from roasted red peppers, toasted almonds, and sherry vinegar. It makes a vibrant side for grilled meats or a vegetable-forward tapas spread, with the romesco doing double duty as a dip for crusty bread.

    35 min 4 servings 210 cal

    Ingredients

    • 4 large leeks, dark green tops trimmed
    • 2 tablespoons olive oil
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 1 cup romesco sauce
    • 2 tablespoons flat-leaf parsley, chopped
    • 1 tablespoon sherry vinegar
    • 1/4 cup marcona almonds, chopped, for garnish

    Method

    1. 1

      Trim roots from leeks and slice each in half lengthwise, keeping the layers intact.

    2. 2

      Rinse the halved leeks under cold water, fanning the layers slightly to remove any grit between them.

    3. 3

      Pat leeks dry and arrange cut-side up on a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper, rubbing to coat evenly.

    4. 4

      Preheat a grill or grill pan to medium-high heat, about 450°F.

    5. 5

      Place leeks cut-side down on the grill and cook until charred and tender, 6 to 8 minutes.

    6. 6

      Flip leeks and grill the rounded side for 3 to 4 minutes more, until fully tender when pierced with a knife.

    7. 7

      Transfer grilled leeks to a serving platter and drizzle with sherry vinegar while still warm.

    8. 8

      Spoon romesco sauce generously over the leeks.

    9. 9

      Scatter chopped parsley and marcona almonds over the top before serving.