Glazed Leeks With Pine Nut Salsa Verde
Tender leeks glazed in a sweet and tangy honey-chile sauce, topped with a vibrant salsa verde made with toasted pine nuts, parsley, and capers. This elegant side dish combines delicate leeks with bold Mediterranean flavors.
Ingredients
- •6 whole leeks
- •1 to taste kosher salt
- •1 whole red chile
- •¼ cup honey
- •⅞ cup sherry vinegar
- •¼ cup pine nuts
- •½ cup parsley
- •⅓ cup extra-virgin olive oil
- •2 tablespoon capers
- •1 to taste black pepper
Cooking Instructions
- 1.
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.
20 min
- 2.
Meanwhile, bring chile, honey, 3/4 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.
5 min
- 3.
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.
5 min
- 4.
Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5-7 minutes. Let cool.
7 min
- 5.
Toss pine nuts, parsley, oil, capers, and remaining 2 Tbsp. vinegar in a small bowl; season with salt and pepper.
5 min
- 6.
To serve, give leeks another toss in the glaze; spoon pine nut salsa verde over.
2 min
