LEEKS WITH WALNUT VINAIGRETTE
Steps:
- Trim the tough dark green tops and stem ends of 12 leeks, but keep the bases intact. Halve lengthwise and rinse well. Boil in salted water until tender, about 10 minutes. Drain and cool in a bowl of salted ice water, then drain and pat dry. Whisk 1 tablespoon dijon mustard, 2 tablespoons white wine vinegar, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 1/3 cup walnut oil and drizzle over the leeks. Top with chopped toasted walnuts and chopped parsley.
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Jana Samah
[email protected]This dish was a disappointment. The leeks were overcooked and the vinaigrette was too oily.
Adeel Rana
[email protected]This recipe is a keeper. I will definitely be making it again and again.
Samima Akther Eiva
[email protected]The vinaigrette was bland. I would have added more herbs and spices.
Whatever Omggirl
[email protected]The leeks were a bit tough. I think I would have cooked them for a little longer.
Xolelwa Ngema
[email protected]This recipe was easy to follow and the results were delicious. I would definitely make it again.
Alice Peace
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved it!
Mugosa Isaac
[email protected]This recipe was a bit too sour for my taste. I think I would have preferred a sweeter vinaigrette.
Tierra Jackson
[email protected]I'm not a big fan of leeks, but this recipe changed my mind. The leeks were cooked perfectly and the vinaigrette was amazing. I will definitely be making this recipe again.
Mr Haider
[email protected]This dish was easy to make and very delicious. The leeks were tender and the vinaigrette was flavorful. I would definitely recommend this recipe to others.
Modoulamin Saidykhan
[email protected]This recipe was a hit with my family! The combination of the leeks, walnuts, and vinaigrette was perfect. The leeks were cooked to perfection and the walnuts added a nice crunch. The vinaigrette was flavorful and light. I will definitely be making th