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Cilantro-Charred Leeks with Orange Sherry Vinaigrette

Leeks

3 leeks

3 tbsps olive oil

Salt and pepper

Vinaigrette

1 cup orange juice

Pinch of crushed red pepper

1 Clove garlic, smashed

3 tbsps sherry vinegar

3 tbsps olive oil

Salt and pepper

Chopped cilantro, for garnish

Orange segments, for garnish

For the leeks: Heat oven to 375 F. Trim the root ends, then remove the green tops and any tough, damaged outer fronds. Cut the leeks in half lengthwise and rinse in cool water to remove the sandy soil they grow in. Pat dry and place on a roasting pan cut side up. Drizzle olive oil over the leeks, season with salt and pepper and roast until tender, 15-20 minutes.

For the vinaigrette: In a saucepan, add orange juice, red pepper flakes, and garlic. Bring to a boil, then lower to a simmer until liquid is reduced by half, 5 minutes. Finish making the vinaigrette by removing the garlic from the reduced orange juice and whisking in vinegar, then olive oil. Season to taste with salt and pepper.

Assemble the dish: Arrange the leeks on a serving platter, drizzle several tablespoons of the vinaigrette (reserving the rest for another use), and garnish with cilantro and orange segments.

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