Roasted Leeks with Almonds
These Roasted Leeks with Almonds are a very special dish - leeks are not the easiest ingredient and many people find them to be dull but this recipe really makes them the star of the show. By roasting the leeks you get this amazing smoky taste and by leaving them in olive oil salt and pepper for at least 4 hours the leeks really soften up and taste amazing. This is a very simple dish the only “issue” is the resting time so we really recommend you roast the leeks the day before you want to serve them, put them in the fridge and you’ll be ready for the day after with no stress at all.
Make sure you pour a drop of balsamic vinegar in the end as well as this will give them the final delicious kick.
Prep Time: 10 Minutes
Cook Time: 1 Hour + Rest Time from 4 hours to 24 hours
Ingredients for 2 people:
Leeks - 3 Large
Almonds (raw) - 10
White Vinegar (good quality)
Extra Virgin Olive Oil
Salt & Pepper
Balsamic Vinegar
Preparation:
Preheat the oven to 180º.
Start by removing the green part of the leeks and put the white part on a baking tray previously covered with parchment paper or aluminium foil. Bake until the outside of the leeks are burned (between 45 minutes to an hour).
Remove from the tray and put them in a vacuum bag (or in a sealed Tupperware if you don't have a vacuum machine). Add salt and pepper and cover them with a generous amount of olive oil (about 8-10 tablespoons). Vacuum pack and let them rest for a minimum of 4 hours, or store in the container in the fridge for an entire day.
When you want to serve the leaks remove the oil and reserve it for the vinaigrette. Strip and remove the outer layers of the leeks until you reach the most tender part.
Serve the leek, cut in pieces of 5 cm, in a tray.
To prepare the vinaigrette, take a bowl and mix the oil of the leeks, vinegar (a couple of tablespoons at least but up to you), salt and black pepper.
Pour the vinaigrette as well as a drop of balsamic vinegar on the leeks and grate the almonds on top.
Enjoy!