Ingredients
- Confit Leeks
- 6 leeks
- Olive oil, for brushing
- Sesame Vinaigrette
- ⅓ cup roasted sesame oil
- ¼ cup rice vinegar
- ¼ cup agave
- ¾ cup tamari or soy sauce
- Sriracha, to taste (optional)
To Finish
- 2 tbsp gomasio
- ¼ cup roasted peanuts, chopped
- Fresh cilantro
- Sesame seeds
Servings
Yields
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Linked Recipes
Preparation
Step 1
Preheat the oven to 175°C (350°F) and line a baking tray with parchment paper.
Step 2
Trim the dark green tops and root ends from the leeks. Rinse well to remove any grit.
Step 3
Arrange the leeks on the tray, lightly brush with olive oil, and roast for 25–30 minutes, or until a knife easily pierces the center.
Step 4
Allow the leeks to cool for about 1 hour, then peel away the outer layer and cut into serving pieces.
Step 5
Whisk together the sesame oil, rice vinegar, agave, tamari, and sriracha (if using).
Step 6
Heat a skillet over medium heat and sauté the leeks with half of the vinaigrette for 3–5 minutes until lightly charred.
Step 7
Mix the chopped peanuts with the gomasio.
Step 8
Arrange the leeks on a platter, drizzle with the remaining vinaigrette, and finish with the peanut-gomasio mixture, fresh cilantro, and sesame seeds.
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