CHARRED LEEKS WITH ORANGE SHERRY VINAIGRETTE

Charred Leeks with Orange Sherry Vinaigrette image

They're charred on the outside and soft and tender on the inside, and we'll finish them with a vinaigrette and fresh cilantro to keep things bright.

Provided by Michael Anthony

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 22

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Ingredients

3 leeks
3 tbsps olive oil
Salt and pepper
3 leeks
3 tbsps olive oil
Salt and pepper
1 cup orange juice
Pinch of crushed red pepper
1 Clove garlic, smashed
3 tbsps sherry vinegar
3 tbsps olive oil
Salt and pepper
Chopped cilantro, for garnish
Orange segments, for garnish
1 cup orange juice
Pinch of crushed red pepper
1 Clove garlic, smashed
3 tbsps sherry vinegar
3 tbsps olive oil
Salt and pepper
Chopped cilantro, for garnish
Orange segments, for garnish

Steps:

For the leeks: Heat oven to 375 F. Trim the root ends, then remove the green tops and any tough, damaged outer fronds. Cut the leeks in half lengthwise and rinse in cool water to remove the sandy soil they grow in. Pat dry and place on a roasting pan cut side up. Drizzle olive oil over the leeks, season with salt and pepper and roast until tender, 15-20 minutes.
For the vinaigrette: In a saucepan, add orange juice, red pepper flakes, and garlic. Bring to a boil, then lower to a simmer until liquid is reduced by half, 5 minutes. Finish making the vinaigrette by removing the garlic from the reduced orange juice and whisking in vinegar, then olive oil. Season to taste with salt and pepper.
Assemble the dish: Arrange the leeks on a serving platter, drizzle several tablespoons of the vinaigrette (reserving the rest for another use), and garnish with cilantro and orange segments.
For the leeks: Heat oven to 375 F. Trim the root ends, then remove the green tops and any tough, damaged outer fronds. Cut the leeks in half lengthwise and rinse in cool water to remove the sandy soil they grow in. Pat dry and place on a roasting pan cut side up. Drizzle olive oil over the leeks, season with salt and pepper and roast until tender, 15-20 minutes.
For the vinaigrette: In a saucepan, add orange juice, red pepper flakes, and garlic. Bring to a boil, then lower to a simmer until liquid is reduced by half, 5 minutes. Finish making the vinaigrette by removing the garlic from the reduced orange juice and whisking in vinegar, then olive oil. Season to taste with salt and pepper.
Assemble the dish: Arrange the leeks on a serving platter, drizzle several tablespoons of the vinaigrette (reserving the rest for another use), and garnish with cilantro and orange segments.