Leek season · No. 2

Charred leeks with romesco

Blanch the leeks first so the middle is creamy, then char the outside hard. The romesco is quick if you roast the peppers while the leeks cook.

1 hr · serves 4

1. You need

   • 6 medium leeks
   • Kosher salt
   • 3 tbsp olive oil, plus more for brushing
   • For the romesco:
   • 2 red bell peppers (or 1 cup / 200 g jarred roasted peppers)
   • 1 small tomato, halved
   • 3 garlic cloves, unpeeled
   • ½ cup (60 g) toasted almonds
   • 1 thick slice of country bread, torn and toasted
   • 1 tsp smoked sweet paprika
   • 1 pinch of cayenne or Espelette
   • 1½ tbsp sherry vinegar
   • ⅓ cup (80 ml) olive oil
   • To finish: seeds from ½ pomegranate, a few parsley leaves, flaky salt

   How to make it

   1. Heat the oven to 450°F (230°C). Roast the peppers, tomato and garlic on a tray until the pepper skins blacken in spots, about 25 minutes. Tip the peppers into a bowl, cover it, and let them steam 10 minutes, then peel and seed them.
   2. Trim the leeks to the white and pale green, leave the roots on, split them lengthwise and rinse out the grit.
   3. Simmer the leeks in well-salted water until just tender to a knife, 6 to 8 minutes. Drain them cut side down and pat them very dry; dry leeks char, wet leeks steam.
   4. Make the romesco: blend the peppers, the tomato, the garlic squeezed from its skin, the almonds, bread, paprika, cayenne, vinegar and a big pinch of salt. With the blender running, pour in the oil. Stop while it still has a little texture. Taste: it should be smoky, sharp and rich.
   5. Heat a grill pan, a cast-iron pan or a grill until very hot. Brush the leeks with oil, salt them, and cook cut side down without moving them until deeply charred, 4 to 5 minutes. Turn and char the round side 2 to 3 minutes.
   6. Spread the romesco on a platter. Roll each leek half loosely from the root up, or just lay them on top, and scatter over the pomegranate, parsley and flaky salt. Serve warm.

Chef's home version of Dolfy's's charred leeks with romesco and pomegranate (New Orleans), in our own words, not the restaurant's recipe.