GLAZED LEEKS WITH PINE NUT SALSA VERDE

Glazed Leeks With Pine Nut Salsa Verde image

Provided by Andy Baraghani

Yield 8 servings

Number Of Ingredients 10

6 large leeks (about 2½ lb. total), dark green parts removed
Kosher salt
1 red chile (such as Holland or Fresno), halved lengthwise
¼ cup honey
¾ cup plus 2 Tbsp. sherry vinegar or red wine vinegar
¼ cup pine nuts
½ cup finely chopped parsley
⅓ cup extra-virgin olive oil
2 Tbsp. chopped drained capers
Freshly ground black pepper

Steps:

Trim root ends of leeks (leave as intact as possible so they don't 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), 15-20 minutes. Transfer to paper towels to drain and let cool.
Meanwhile, bring chile, honey, ¾ 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.
Halve leeks lengthwise and transfer to a serving dish with high sides (you want the glaze to cover leeks enough to coat). Pour warm vinegar mixture over leeks and set aside.
Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5-7 minutes. Let cool.
Toss pine nuts, parsley, oil, capers, and remaining 2 Tbsp. vinegar in a small bowl; season with salt and pepper.
To serve, give leeks another toss in the glaze; spoon pine nut salsa verde over.