Grilled Leeks With Shishito Romesco Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.Trim the dark green tops and root ends of the leeks, leaving about 2 inches of the white and light green parts.
• STEP 3.Cut the leeks in half lengthwise and rinse them thoroughly to remove any dirt or sand.
• STEP 4.Brush the leeks with olive oil and season with salt and pepper.
• STEP 5.Place the leeks on the grill, cut side down, and cook for about 5-7 minutes, or until they are tender and slightly charred.
• STEP 6.While the leeks are grilling, prepare the shishito romesco sauce. In a blender or food processor, combine roasted shishito peppers, almonds, garlic, olive oil, lemon juice, and salt. Blend until smooth.
• STEP 7.Once the leeks are done, remove them from the grill and let them cool slightly.
• STEP 8.Serve the grilled leeks with a generous drizzle of shishito romesco sauce on top.
• STEP 9.Garnish with chopped almonds and fresh parsley, if desired.
• STEP 10.Enjoy the grilled leeks with shishito romesco as a side dish or appetizer.

Cooking Tips

• Make sure to rinse the leeks thoroughly to remove any dirt or sand trapped between the layers.
• If you don't have a grill, you can also cook the leeks on a stovetop grill pan or under the broiler.
• Feel free to adjust the spiciness of the shishito romesco sauce by adding more or fewer shishito peppers.

Storage and Serving

• Leftover grilled leeks can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leeks in a microwave or oven before serving.
• Serve the grilled leeks with shishito romesco as a side dish with grilled meats or as a topping for salads or sandwiches.