Leeks in Vinaigrette with Walnuts and Tarragon

Ingredients for Leeks in Vinaigrette with Walnuts and Tarragon

• 240ml walnuts

• 120ml extra-virgin olive oil

• Kosher salt

• 6 large leeks, tough outer layer removed

• 1 garlic clove, finely grated

• 60ml white wine vinegar

• 1 tablespoon plus 1 teaspoon Dijon mustard

• 1 tablespoon plus 1 teaspoon whole grain mustard

• 80ml coarsely chopped tarragon

• Freshly ground black pepper

How to make Leeks in Vinaigrette with Walnuts and Tarragon

Preheat oven to 177°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 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.

Leeks (without walnut mixture and tarragon) can be marinated 1 day ahead. Cover and chill. Bring to room temperature before serving.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.