These humble leeks transform into the in-demand side that no one saw coming: They’re cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde. It’s ideal to serve the leeks warm, but they can also be made a few hours ahead and served at room temperature.
Category: not set
Cuisine: not set
¼ cup pine nuts
6 large leeks (about 2½ lb. total) dark green parts removed
2 red chiles (such as Holland or Fresno) halved lengthwise
2 2" strips orange peel
¼ cup honey
¾ cup plus 1 Tbsp. sherry vinegar or red wine vin
½ cup finely chopped parsley
? cup extra-virgin olive oil
2 Tbsp. chopped drained capers
Freshly ground black pepper
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)