Grilled Baby Leeks with Romesco Sauce

Name: Grilled Baby Leeks with Romesco Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 3 Tbsps roasted almonds, preferably Marcona, coarsely chopped; 1 small ancho chile, seeded; 16 baby leeks or thick scallions, trimmed; 3 inches thick slices baguette, toasted and torn into 1-inch pieces; 1 Tbsp chopped flat-leaf parsley; 1 garlic clove, chopped; 3 Tbsps hazelnuts; 59 milliliters extra-virgin olive oil, plus more for brushing; 2 plum tomatoes—peeled, seeded and coarsely chopped; 1 roasted red pepper from a jar, cut into 1-inch pieces; 4 servings Salt and freshly ground black pepper; 1 Tbsps sherry vinegar

You can never have too many side dish recipes, so give Grilled Baby Leeks with Romesco Sauce a try. This recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This vegan recipe has 290 calories, 5g of protein, and 23g of fat per serving. This recipe serves 4. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 40 minutes. It is a budget friendly recipe for fans of European food. A mixture of sherry vinegar, thick baguette, garlic clove, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Light a grill. Preheat the oven to 35

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Grill

Oven

In a small heatproof bowl, cover the ancho with hot tap water and soak until softened, about 15 minutes.

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Water

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Bowl

Drain.

Meanwhile, in a pie plate, toast the hazelnuts in the oven for about 10 minutes, or until fragrant and lightly browned.

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Hazelnuts

Toast

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Oven

Let the hazelnuts cool, then transfer them to a kitchen towel and rub them together to remove the skins.

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Hazelnuts

Dry Seasoning Rub

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Kitchen Towels

Transfer the hazelnuts to a work surface and let cool completely, then coarsely chop.

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Hazelnuts

In a food processor, combine the ancho with the hazelnuts, toasted baguette, almonds and garlic and process to a smooth paste.

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Hazelnuts

Baguette

Almonds

Garlic

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Food Processor

Add the tomatoes, roasted red pepper and vinegar and puree. With the machine on, slowly pour in the 1/4 cup of olive oil and process until blended and smooth. Scrape the romesco sauce into a bowl, stir in the parsley and season with salt and black pepper.

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Salt And Pepper