This week’s recipe is one that I developed for an article I wrote for Bay Area News Group, just released this morning. Given the
“mainstreamedness” of the readership, I had to keep things a bit more tame to be accessible to a wider audience, while still giving the recipes an “exotic” spin to stay true to the My Berkeley Bowl theme. This recipe must be my favorite of the four new ones I developed for the article, because I’ve made it five times in the past month.




Roasted Leeks with Blood Oranges

- 6 leeks, roots and dark green tops removed
- 2 Tablespoons olive oil
- 1/2 cup white wine
- 1/2 cup vegetable stock
- 6 sprigs fresh thyme
- 2 blood oranges
Dressing:
- 1 teaspoon Dijon mustard
- 2 Tablespoons olive oil
- 1 Tablespoon lemon juice
- 1 teaspoon Sherry vinegar
- Black pepper and a pinch of salt
Preheat oven to 375 degrees. Remove the tougher, outermost layers of the leeks and discard. Slice them in half lengthwise and run under cold water to remove all the grit, ensuring to rinse between the layers. Place the leeks in a single layer in a 9×13″ roasting pan, cut side down. Drizzle with the olive oil, wine, and vegetable stock (the liquid should come about halfway up the leeks), and snip the thyme sprigs over the top. Roast for 35-45 minutes, flipping the leeks over halfway through, until they are tender and lightly browned. Allow to cool to room temperature.
Arrange the leeks on a serving platter. Cut the rind off the blood oranges, slice into sections, and arrange over the top of the leeks. Place all the ingredients for the dressing in a small jar and shake to combine. Drizzle over the top of the leeks and oranges. Serve room temperature.
You have some beautiful recipes :).
Thanks Silvia!
That looks delicious! I’m never sure what to make of leek. Definitely will try this one out. 🙂
I think you’ll love it — please let me know!
Sounds like a delicious combination of flavors! Merci for following 24/7 in France, author of “Solitary Desire-One Woman’s Journey to France” – video http://youtu.be/xG_YTa5sDac & wishing you all the best in 2016!
The leeks look beautiful, and I’m sure they taste amazing😍😍
Thanks Abby!
Oh wow! This looks and sounds amazing! I am definitely trying this one! Your photos are beautiful and I love the commentary!
Thanks Julie, I appreciate it!
I made this dish and to this day Laura has NEVER, nunca, ever let me down. My family wanted to have this dish as a main course it was so damn good…..like that first beso (kiss)
Tracy
Thanks Tracy, that gives me a BIG smile 🙂
Sounds delicious Laura! I’m a huge fan of leeks – what a great combo 🙂
Thanks Linda. I’ve been loving your recipes on FFS as well!
Thanks Laura! It’s great seeing so many wonderful recipes and meeting such great people! 🙂
I’m definitely going to have to give this a try.!! Super fan of leeks and blood oranges..who knew they worked so well together.! Thank you for the blog follow too 🙂
Thanks for the enthusiasm! I hope you can find some down in Mexico so you can try it!
Yum!
🙂
What a beautiful dish! I just bought a bag of blood oranges … now I have a dish for them!
Well I’d say it’s fate! Please let me know how you like it!
Hey Laura, this is super awesome !!!! I love it and will be doing this for sure. Leeks are the best and just don’t get the credit they so richly deserve. This recipe sounds incredible. Thank you. I cannot wait to try this. Nature is amazing 🙂
Yes, well said– fruits and vegetables really make me fully appreciate the miracle of our natural world. So cool.
I cannot wait to try this recipe!!! I am salivating just reading about it!
Thanks Kim! I hope you enjoy it 😉
Anything with LEEKS is a good place to start.
Agreed! Thanks for stopping by!
I remember that leek salad in Spain, in the rain, as vividly as you describe it. Thanks for developing a recipe so I can savor again.
I may have to have a dinner party soon…just so I can serve this. Yum. It sounds and looks delicious.