Leeks in Vinaigrette with Walnuts and Tarragon
Tender leeks marinated in a tangy mustard vinaigrette, topped with toasted walnuts and fresh tarragon. This elegant French-inspired side dish combines the subtle sweetness of leeks with a robust mustard dressing and crunchy nuts.
Ingredients
- •1 cup walnuts
- •½ cup extra-virgin olive oil
- •to taste Kosher salt
- •6 whole leeks
- •1 clove garlic
- •¼ cup white wine vinegar
- •1⅓ tablespoon Dijon mustard
- •1⅓ tablespoon whole grain mustard
- •⅓ cup tarragon
- •to taste black pepper
Cooking Instructions
- 1.
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.
8 min
- 2.
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.
10 min
- 3.
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.
15 min
- 4.
Whisk garlic, vinegar, and Dijon and whole grain mustards in a small bowl; season vinaigrette with salt.
5 min
- 5.
Arrange leeks on a platter; drizzle with vinaigrette and let sit at least 10 minutes (the longer, the better).
10 min
- 6.
Just before serving, scatter walnut mixture over leeks and top with tarragon and lots of pepper.
2 min
- 7.
Leeks (without walnut mixture and tarragon) can be marinated 1 day ahead. Cover and chill. Bring to room temperature before serving.
