Glazed Leeks With Pine Nut Salsa Verde

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   Glazed Leeks With Salsa Verde Recipe | Bon Appetit
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    Glazed Leeks With Pine Nut Salsa Verde
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    Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
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    8 servings
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    These humble leeks transform into the in-demand side that no one saw coming: Theyre cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde. Its 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.
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    November 2019
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    Print
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    Ingredients
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    6 large leeks (about 2 lb. total), dark green parts removed
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    Kosher salt
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    1 red chile (such as Holland or Fresno), halved lengthwise
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    cup honey
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    cup plus 2 Tbsp. sherry vinegar or red wine vinegar
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    cup pine nuts
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    cup finely chopped parsley
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    cup extra-virgin olive oil
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    2 Tbsp. chopped drained capers
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    Freshly ground black pepper
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    Recipe Preparation
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    Trim root ends of leeks (leave as intact as possible so they dont 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), 1520 minutes.
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    Transfer to paper towels to drain and let cool.
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    Meanwhile, bring chile, honey, 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.
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    Halve leeks lengthwise and transfer to a serving dish with high sides (you want the glaze to cover leeks enough to coat).
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    Pour warm vinegar mixture over leeks and set aside.
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    Preheat oven to 35
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    Toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 57 minutes.
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    Let cool.
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    Toss pine nuts, parsley, oil, capers, and remaining 2 Tbsp. vinegar in a small bowl; season with salt and pepper.
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    To serve, give leeks another toss in the glaze; spoon pine nut salsa verde over.
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    Recipe by Andy Baraghani
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