I love leeks in any form but find they're most often prepared with cream, bacon, and/or cheese. Though I love those dishes too, it's nice to let the humble leek shine in a simpler, healthier way sometimes. This is such a bright, flavorful dish: leeks drizzled with a garlicky oil, roasted and then topped with breadcrumbs toasted with grapefruit zest and juice. —em-i-lis
medium leeks, trimmed, halved lengthwise (halves left intact), and washed well
extra virgin olive oil, divided
clove garlic, peeled and minced
dried mustard (powder)
freshly made breadcrumbs
fresh grapefruit juice
freshly grated grapefruit zest
freshly ground pepper
In This Recipe
Preheat the oven to 385. Carefully cut the halved leeks in half crosswise and lay them on a baking sheet.
In a small bowl, use a fork or whisk to mix together 2 tablespoons of the olive oil, the kosher salt, minced garlic, dried mustard, Dijon mustard and several grinds of freshly ground pepper. Drizzle this mixture all over the leeks, slide the pan into the oven and bake 15 minutes until leeks are easily pierced with a knife but largely maintain their shape.
While the leeks roast, make the toasted breadcrumbs. Heat the remaining tablespoon of olive oil and the butter in a skillet over medium heat. When the butter has melted, add the grapefruit juice and zest and then stir in the breadcrumbs. Sprinkle with salt and pepper and toss gently to make sure the breadcrumbs are evenly coated and toasting evenly. When they're golden and toasty, remove the skillet from heat and set aside until the leeks are ready.
Arrange the leeks carefully onto a pretty serving platter and spread the toasted breadcrumbs over them. Serve!