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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Grill
Difficulty: Medium
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Charcoal-grilled Leeks With Romesco Sauce

Recipe Tags: Vegetable Recipes

Date Added: November 08, 2012

Ingredients:

3 Bunches Leeks trimmed of all but 2-3 and Young
1/2 Cup Olive Oil Original - 2 Tsp
1/2 Tablespoon Olive Oil Original - 2 Tsp
1 Slice White Bread thin slices
1/4 Cup Whole Almond toasted
1/8 Teaspoon Flakes Red Pepper to taste
1 Clove Of Garlic chopped
1 Red Bell Pepper cored, seeded and cut up
1/4 Pound Ripe Tomato sliced
1/8 Teaspoon Paprika divided
1/8 Teaspoon Salt to 1 ts
1/4 Teaspoon Pepper ground
1/8 Cup Red Wine Vinegar
1/4 Cup Extra Virgin Olive Oil
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Directions:

1. Heat 1/2 tb oil in a small skillet and, over medium heat, fry the bread slice until golden on both sides.

2. Grind the toasted almonds finely in a food processor, together with the bread, pepper flakes and garlic.

3. Add the red pepper, tomatoes, paprika, salt and pepper, puree to form a smooth paste.

4. Whirl in the vinegar. With the motor running, add the oil slowly in a thin stream.

5. Taste for seasoning. Reserve. Cut the leeks in half lengthwise down to within 1" of bottom, or root end.

6. Rub them quite generously with olive oil and cook them over a covered charcoal grill until they are very tender or golden.

7. Depending on their size and cooking method, they may take from 30-60 minutes.

8. Turn occasionally while cooking. Serve the leeks warm with Romesco sauce on the side. Source: San Francisco Image Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Tree Nuts, Gluten, Bell Pepper, Tomato, Almonds, Sulfites, Garlic, Fructose Malabsorption, Hot Pepper, Vinegar, Olive Oil allergies.
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