Roasted Leeks with Blood Orange
Leeks are not just for soup! There is something to be said about the classic French leek vinaigrette and gratin. This simple cooking technique will allow you to prepare them for a side dish or a quick salad.
Snack
4
Lior Lev Sercarz
4 medium size leeks, cut in half lengthwise and well rinsed
1 1/2 tablespoons Shabazi N38 spice
2 blood oranges, skin removed and cut in segments (keep all possible juice)
1 to 2 ounces Manchego cheese, shaved with a vegetable peeler
3 sprigs of dill, washed, dried and leaves removed
Olive oil
Salt
Preheat the oven to 400 degrees.
Place the cut leeks on a baking tray lined with parchment paper and drizzle them with a generous amount of olive oil. Season with salt and 1 tablespoon of the Shabazi blend. Roast in the oven for about 15 to 20 minutes while flipping the leeks once to get a nice char on each side. Remove from the oven and set aside.
In a small bowl whisk the blood orange juice collected while cutting them with some olive oil, salt and remaining 1/2 table spoon of Shabazi spice. If you you do not have enough juice from the oragne you can add some lemon juice.
Placed the roasted leeks on a serving platter and drizzle the dressing on top. Place the blood orange segment on top and garnish with the dill leaves and manchego shavings.
Enjoy.
Add toasted chopped hazelnut or almonds on top.
Add thin slices of smoked salmon on top and replace the manchego with crumbled goat cheese or sour cream.
Questions? Contact helen@laboiteny.com
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