Charcoal-Grilled Leeks With Romesco Sauce

Servings 6


  • 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


  • 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.