Photo by Marcus Nilsson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
These humble leeks transform into the in-demand side that no one saw coming: They’re cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde. It’s ideal to serve the leeks warm (the smell just out of the oven is amazing), but they can also be made a few hours ahead and served at room temperature.
- 8 servings
- 6 large leeks (about 2½ lb. total), dark green parts removed
- Kosher salt
- 1 red chile (such as Holland or Fresno), halved lengthwise
- ¼ cup honey
- ¾ cup plus 2 Tbsp. sherry vinegar or red wine vinegar
- ¼ cup pine nuts
- ½ cup finely chopped parsley
- ⅓ cup extra-virgin olive oil
- 2 Tbsp. chopped drained capers
- Freshly ground black pepper
- Trim root ends of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should slide through the thickest part with no resistance), 15–20 minutes. Transfer to paper towels to drain and let cool.
- Meanwhile, bring chile, honey, ¾ cup vinegar, and a pinch of salt to a boil in a small saucepan over medium-high heat. Cook, stirring often, until reduced by half, about 5 minutes.
- Halve leeks lengthwise and transfer to a serving dish with high sides (you want the glaze to cover leeks enough to coat). Pour warm vinegar mixture over leeks and set aside.
- Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool.
- Toss pine nuts, parsley, oil, capers, and remaining 2 Tbsp. vinegar in a small bowl; season with salt and pepper.
- To serve, give leeks another toss in the glaze; spoon pine nut salsa verde over.
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