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  • VOL 08, ISSUE 01 • WINTER 2020
Grilled Spring Leeks w/Romesco

Grilled Spring Leeks w/Romesco


  • 1 Ea Leek, cut in half lengthwise
  • 1/8 oz Onion Green Scallion
  • 1/4 oz Onion Yellow Jumbo
  • 2 oz Tomato Roma
  • 2 oz Pepper Red Whole, Roasted
  • 1/2 Tbsp Vinegar Red Wine
  • 1/2 tsp Paprika Ground
  • 1/8 oz Almond Sliced Blanched Raw, toasted
  • 1/8 tsp Pepper Red Crushed
  • 1/4 tsp Garlic Whole Peeled
  • 1 Ea Baguette French Demi Partial Baked
  • 2 Ea Egg, Poached


  1. Preheat the oven to 400 degrees F. Place the tomatoes, onion and garlic on a sheet pan and roast for approximately 15 minutes. Place the ingredients into a food processor. Blend with the vinegar, paprika and crushed red pepper. Slowly drizzle in the oil to emulsify. Add the almonds and 1/8 of the bread and blend well. Cut the rest of the baguette on a bias and grill. Poach the eggs. Meanwhile grill the leeks and green onions.
  2. Place the romesco sauce on a platter and top with the green onions and leeks. Top with a poached egg and serve with grilled crostinis.

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