Tomatillo Leeks With Agave Nectar - Adán Medrano

Updated at: Sun, 21 Apr 2024 14:30:55 GMT

Step 1

Trim the leeks with a sharp knife, slicing lengthwise in a sharp bias, to remove all of the outer tough green leaves. Slice down as far as needed, keeping intact the tender inner green leaves. Rinse the trimmed leeks thoroughly to remove grit.

Step 2

2. Place the leaves in a pot, cover with water and bring to a boil. Cook on a simmer for about 20 minutes, until you can pierce the thickest part easily with no resistance. Carefully transfer the leeks to a colander or place on paper towels to drain and cool.

Step 3

Finely minced tomatillo

Step 4

Finely minced tomatillo

Step 5

3. In a saucepan, combine the agave nectar, vinegar, chile de arbol (no seeds), salt and bring to a boil. Simmer over medium heat until the liquid is reduced by half, about 7 minutes. Remove the chile and set the mixture aside to cool.

Step 6

4. In a 350º F oven, roast the pine nuts until they are just turning a golden brown, about 3-5 minutes. Set aside to cool.

Step 7

5. Remove the papery skin and wash the tomatillo. Finely mince the tomatillo and also the parsley. Set aside.

Step 8

6. Whisk the agave mixture with the olive oil to emulsify, then add the tomatillo, piñones and parsley and mix thoroughly.

Step 9

You may keep the agave tomatillo dressing and the leeks chilled in the refrigerator for up to a couple of days. Just remember to whisk the dressing again to emulsify, or shake it vigorously in a tight-lid jar.

Step 10

To serve, arrange the leeks on a serving platter with high sides and pour the tomatillo agave dressing over them, covering completely.

Step 11

Serve chilled or at room temperature.

↑Support creators by visiting their site 😊

0 liked

0 disliked