LEEKS IN VINAIGRETTE WITH WALNUTS AND TARRAGON
Cutting the leeks into rounds is an update on the classic presentation-and makes them easier to serve to a crowd.
Provided by Andy Baraghani
Categories Bon Appétit Thanksgiving Side Leek Walnut Mustard Vegetarian Vegan Wheat/Gluten-Free Tarragon
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool, then coarsely chop. Transfer to a small bowl and toss with oil; season with salt.
- Trim root ends of leeks and 1" from the dark green tops. Cut leeks into 1/2"-thick rounds (the dark green parts won't be rounds, but that's okay). Rinse well.
- Cook leeks in a large pot of boiling salted water until meltingly tender, 12-15 minutes. Transfer to a bowl of ice water to stop the cooking. Drain and pat dry.
- Whisk garlic, vinegar, and Dijon and whole grain mustards in a small bowl; season vinaigrette with salt.
- Arrange leeks on a platter; drizzle with vinaigrette and let sit at least 10 minutes (the longer, the better).
- Just before serving, scatter walnut mixture over leeks and top with tarragon and lots of pepper.
- Do Ahead
- Leeks (without walnut mixture and tarragon) can be marinated 1 day ahead. Cover and chill. Bring to room temperature before serving.
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Shahid Rao
[email protected]I'm always looking for new ways to cook leeks and this recipe is a great addition to my repertoire. The leeks are cooked perfectly and the vinaigrette is delicious.
Hbsh Ssdbb
[email protected]This recipe is a great way to use up leftover leeks. I had some leftover leeks from a soup recipe and this was the perfect way to use them up.
ELOM SUNDAY SAPIENTIA
[email protected]The vinaigrette was a bit too acidic for my taste, but otherwise this recipe was great.
TaSvO “The mangku” Akash
[email protected]I was looking for a healthy and flavorful side dish and this recipe fit the bill perfectly. The leeks were tender and the vinaigrette was light and tangy. I will definitely be making this again.
D Drake
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The leftovers are also great for lunch the next day.
Yusuf Shiraz
[email protected]I'm not a huge fan of leeks, but this recipe changed my mind. The vinaigrette really brings out the flavor of the leeks and the walnuts and tarragon add a nice touch of texture.
Farhaana Boodhooa
[email protected]Easy and delicious! I made this for a weeknight dinner and it was a hit with the whole family.
KIDSIT URIGA
[email protected]This is my new favorite way to prepare leeks! The vinaigrette is so flavorful and the walnuts and tarragon add a really nice touch. I served it with grilled salmon and it was a perfect meal.
Mahin Rejoan Alif
[email protected]The leeks were a bit too crunchy for my taste, but the vinaigrette was delicious. I might try roasting the leeks next time for a softer texture.
Liz 13
[email protected]This leek recipe is a delightful blend of flavors and textures. The leeks are perfectly tender and the vinaigrette adds a tangy brightness. The walnuts and tarragon add a nice crunch and freshness. I will definitely be making this again!