Leeks with Walnuts and Tarragon (Print Version)
# Ingredients:
→ Primary Ingredients
01 -
6 large leeks, tough outer layer removed
02 -
1 cup walnuts
03 -
⅓ cup coarsely chopped tarragon
→ Dressing
04 -
½ cup extra-virgin olive oil
05 -
¼ cup white wine vinegar
06 -
1 tablespoon plus 1 teaspoon Dijon mustard
07 -
1 tablespoon plus 1 teaspoon whole grain mustard
08 -
1 garlic clove, finely grated
09 -
Kosher salt
10 -
Freshly ground black pepper
# Instructions:
01 -
Preheat oven to 350°F (175°C). 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 olive oil; season with salt.
02 -
Trim root ends of leeks and 2.5 cm from the dark green tops. Cut leeks into 1.3 cm thick rounds (the dark green parts won't be perfect rounds). Rinse thoroughly to remove any grit.
03 -
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 process. Drain and pat dry.
04 -
In a small bowl, whisk together garlic, vinegar, Dijon mustard, and whole grain mustard. Season with salt to taste.
05 -
Arrange leeks on a serving platter. Drizzle with vinaigrette and let marinate for at least 10 minutes (longer marination will enhance flavor).
06 -
Just before serving, scatter seasoned walnut mixture over leeks and top with chopped tarragon and freshly ground black pepper.
# Notes:
01 -
The leeks (without walnut mixture and tarragon) can be marinated up to 1 day ahead. Cover and refrigerate, then bring to room temperature before serving.