Charcoal-Grilled Leeks With Romesco Sauce
Ingredients
- 3 bn young leeks,trimmed of all -but 2-3 of LEEKS
- 1/2 c olive oil
- 1/2 T olive oil SAUCE
- 1 sl white bread
- 1/4 c whole almonds,toasted
- 1/8 t red pepper flakes
- 1 sm clove garlic,chopped
- 1 md red bell pepper,cored, -seeded and,Cut Up
- 1/4 lb ripe tomatoes
- 1/8 t paprika
- 1/8 t salt
- 1/4 t black pepper,Ground
- 1/8 c red wine vinegar
- 1/4 c extra-virgin olive oil
Instructions
- Heat 1/2 tb oil in a small skillet and, over medium heat, fry the bread slice until golden on both sides.
- Grind the toasted almonds finely in a food processor, together with the bread, pepper flakes and garlic.
- Add the red pepper, tomatoes, paprika, salt and pepper, puree to form a smooth paste.
- Whirl in the vinegar.
- With the motor running, add the oil slowly in a thin stream.
- oil slowly in a thin stream. Taste for seasoning. Reserve.
- Cut the leeks in half lengthwise down to within 1" of bottom, or root end.
- Rub them quite generously with olive oil and cook them over a covered charcoal grill until they are very tender or golden.
- Depending on their size and cooking method, they may take from 30- 60 minutes.
- Turn occasionally while cooking.
- Serve the leeks warm with Romesco sauce on the side.