Broiled Leeks with Toasted Pine Nut Sauce

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A splash of vinegar is the secret to the pine nut sauce served with the smoky leeks.

Ann Taylor Pittman

and

Scott Mowbray

Updated on January 17, 2024

Tested by

Nicole Hopper

Broiled Leeks with Toasted Pine Nut Sauce — Photo:
Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Prep Time:

30 mins

Total Time:

40 mins

Servings:

While in a tiny village outside Barcelona, recipe developer and cookbook author Scott Mowbray attended a traditional calçotada, in which spring onions were grilled and served with a zingy romesco sauce that was vinegary, nutty, peppery, and slightly chewy. Here, we simplify the romesco so the pine nut flavor can shine, with just a bit of vinegar to elevate the flavors. A splash of boiling water is stirred into the romesco just before serving to thin it to a spreadable consistency. Garnish with a heavy dose of pine nuts for texture and a buttery finish. This recipe comes from The Global Pantry Cookbook, Mowbray's cookbook written with Ann Taylor Pittman.

Frequently asked questions

What is banyuls vinegar?

This long-aged French vinegar is made from the grenache-based sweet wine of the same name in a southeast region of France, near Spain. Banyuls vinegar is sold in some French or European specialty-food stores, Amazon, and other online sources, such as formaggiokitchen.com. Seek bottles with four, five, or even six years of barrel aging for the best flavor. This vinegar will keep for months or longer.

Notes from the Food & Wine Test Kitchen

When trimming the root end of the leeks, try to remove as little as possible while still taking off the roots. If you trim off too much of the root end, the leeks won’t hold together and the layers may come apart during blanching.

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Ingredients

6 medium leeks, trimmed and halved lengthwise
1 cup toasted pine nuts, plus more for garnish
5 tablespoons extra-virgin olive oil, divided
1 teaspoon Banyuls vinegar or sherry vinegar, plus more to taste
1 large garlic clove, grated
3/4 teaspoon kosher salt, divided, plus more to taste
1/4 cup tap water
1/4 teaspoon black pepper
1 tablespoon boiling water, plus more as needed

Directions

Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice and water; set aside. Add leeks to boiling water, and press down using tongs to submerge. Return water to a boil over high; cover and reduce heat to medium-low. Simmer, covered, until leeks are just tender when pierced with a paring knife but not falling apart, 3 to 4 minutes. Lift leeks out of pot using tongs, and submerge in ice bath. Let stand until cooled, about 10 minutes.
While leeks cool, pulse pine nuts, 2 tablespoons olive oil, vinegar, garlic, and 1/2 teaspoon salt in a food processor until nuts are finely chopped, about 8 pulses. Drizzle in 1/4 cup tap water, and pulse until mixture forms a loose chunky-peanut-butter consistency, about 5 pulses. (Do not puree until smooth.) Transfer to a small bowl; season with additional vinegar and salt to taste. Cover and set aside.
Preheat oven to broil with oven rack 6 inches from heat. Brush a broiler-safe rimmed baking sheet with 1 tablespoon oil. Pat leeks dry, and arrange, cut side up, on baking sheet. Brush leeks with remaining 2 tablespoons oil. Sprinkle evenly with pepper and remaining 1/4 teaspoon salt. Broil leeks until lightly charred, 7 to 10 minutes.
Just before serving, whisk 1 tablespoon boiling water into pine nut sauce to loosen, adding additional water as needed to reach desired consistency. Spread about 1/2 cup sauce on a platter, and arrange leeks over sauce; spoon remaining sauce over leeks. Garnish with additional toasted pine nuts.