Leeks in Vinaigrette with Walnuts and Tarragon
Recipe by Andy Baraghani
Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd. 8 Servings
INGREDIENTS
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1 cup walnuts
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½ cup extra-virgin olive oil
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Kosher salt
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6 large leeks, tough outer layer removed
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1 garlic clove, finely grated
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¼ cup white wine vinegar
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1 tablespoon plus 1 teaspoon Dijon mustard
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1 tablespoon plus 1 teaspoon whole grain mustard
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⅓ cup coarsely chopped tarragon
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Freshly ground black pepper
RECIPE PREPARATION
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Preheat oven to 350°. 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.
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Trim root ends of leeks and 1″ from the dark green tops. Cut leeks into ½”-thick rounds (the dark green parts won’t be rounds, but that’s okay). Rinse well.
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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.
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Whisk garlic, vinegar, and Dijon and whole grain mustards in a small bowl; season vinaigrette with salt.
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Arrange leeks on a platter; drizzle with vinaigrette and let sit at least 10 minutes (the longer, the better).
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Just before serving, scatter walnut mixture over leeks and top with tarragon and lots of pepper.
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Do Ahead: Leeks (without walnut mixture and tarragon) can be marinated 1 day ahead. Cover and chill. Bring to room temperature before serving.