Grilled Leeks with Shishito Romesco
- 8 large leeks, white and light green parts only
- 3/4 cup extra-virgin olive oil, plus more for brushing
- Kosher salt
- Pepper
- 1 garlic clove, finely grated
- 1/4 teaspoon crushed red pepper
- 12 shishito peppers, stemmed
- 1 cup lightly packed parsley
- 1/2 cup toasted marcona almonds
- 2 tablespoons fresh bread crumbs
- 1/2 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- Light a grill.
- Halve the leeks lengthwise through the light green part; leave the white parts and root attached.
- Rinse under cold water.
- Brush with oil and season with salt and pepper.
- Grill over moderately low heat, turning, until charred outside, 25 minutes.
- Transfer to a platter and cover with plastic wrap; let steam for 15 minutes.
- Discard the charred outside and return the leeks to the platter.
- Toss with the garlic, red pepper and 1/4 cup of the oil and season with salt and pepper; let stand for 30 minutes.
- Meanwhile, grill the shishitos over high heat, turning, until lightly charred, 2 minutes.
- Transfer to a food processor and let cool slightly.
- Add the parsley, almonds, bread crumbs, lemon zest and juice and pulse until minced.
- With the machine on, add the remaining 1/2 cup of oil.
- Season with salt and pepper.
- Serve the leeks with the shishito romesco.
leeks, extravirgin olive oil, kosher salt, pepper, garlic, red pepper, peppers, parsley, marcona almonds, bread crumbs, lemon zest, lemon juice
Taken from www.foodandwine.com/recipes/grilled-leeks-shishito-romesco (may not work)