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These classic vinaigrette-soaked leeks turn a basic veggie into a fancy dish that works great as a side or starter. The soft leeks absorb a zesty mustard dressing while crunchy toasted walnuts bring texture and deep flavors that match perfectly with the subtle oniony taste.
I found this dish many years back when hunting for something impressive but easy for a springtime gathering. The mix of soft leeks and tangy dressing has become my go-to specialty that my buddies always ask for when they come over.
Ingredients
- Large leeks: Go for sturdy ones with vibrant green tops and white bases. While tiny leeks tend to be softer, bigger ones work great too if you cook them right
- Extra virgin olive oil: Pick a nice quality one as it's key for both the dressing and the walnut mix
- White wine vinegar: Adds zip and tang that cuts through the leeks' natural sweetness
- Dijon mustard: Brings necessary sharpness and helps the dressing stay mixed
- Whole grain mustard: Gives nice little pops of texture and makes the dish look more interesting
- Walnuts: Their deep nutty taste creates a wonderful contrast to the mild leeks
- Fresh tarragon: Its licorice-like notes take the whole dish up a notch with unique flavor
- Garlic: A single clove adds background flavor without taking over
Step-by-Step Instructions
- Toast the Walnuts:
- Lightly toast walnuts at 350°F for about 6 to 8 minutes till they turn golden and smell nutty. Keep an eye on them since they burn easily. Once cooled, roughly chop and mix with olive oil and a tiny bit of salt for a rich walnut topping.
- Prepare the Leeks:
- Cut off the root ends and dark green tops but keep about an inch of the green part. Cut the leeks into half-inch rounds and wash them well to get rid of any dirt or grit. The darker green bits won't make perfect circles but they add nice color and taste to your finished dish.
- Cook the Leeks:
- Boil the leeks in heavily salted water for 12 to 15 minutes until they get super soft. You should be able to easily stick a knife through them. Put them straight into ice water to stop them cooking and keep their bright color. After they've cooled, drain them well and pat them dry to get rid of extra water.
- Make the Vinaigrette:
- Mix the grated garlic, white wine vinegar, Dijon mustard and whole grain mustard until everything's well blended. Add salt to your liking. The dressing should taste pretty strong since it'll get milder once the leeks soak it up.
- Marinate the Leeks:
- Lay out the leeks on a nice platter and pour plenty of the dressing over them. Let them sit for at least 10 minutes but longer is better so they can really soak up all the flavors. This soaking time is what turns them from ordinary veggies into something amazing.
- Finish and Serve:
- Right before serving, spoon the walnut oil mix over the marinated leeks. Sprinkle with fresh chopped tarragon and lots of fresh ground black pepper. The mix of soft and crunchy, tangy and nutty creates a dish that's way more than just the sum of what's in it.
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The walnut oil mixture really makes this dish stand out. I got this trick from a French lady next door who always said good olive oil should be added fresh just before eating, not cooked. She'd make this for spring parties using leeks from her garden, and I'll never forget how such a simple thing could taste so fancy.
Prep Ahead Perks
This dish actually tastes better when made in advance. You can cook the leeks and mix up the dressing a day before, then put them together and let them hang out in the fridge. Just let everything come to room temp before serving and add the walnut mix and tarragon at the last second. The leeks soak up more flavor the longer they sit, which makes this perfect for when you've got guests coming.
Serving Suggestions
These leeks are great on a big platter with roasted beets, grilled asparagus or marinated artichokes. They also go really well alongside simple roasted chicken or fish. For a light lunch, serve them with crusty bread, a soft boiled egg and maybe some good cheese for a fancy cafe-style meal at home.
Seasonal Adaptations
While this dish traditionally uses tarragon, you can switch it up for different seasons by changing the herbs. In summer, basil or chervil work great, while in fall, sage and thyme create a cozier flavor. You can also try different nuts – hazelnuts are really good, and so are pine nuts or even pistachios.
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This recipe transforms leeks into a memorable showstopper—a straightforward yet classy dish sure to wow everyone at the table.
Frequently Asked Questions
- → Can I prep this ahead of time?
For sure! You can boil the leeks and marinate them in the vinaigrette up to 24 hours in advance. Refrigerate them after covering, and just bring to room temperature when you're ready to eat. Toss the walnut topping, tarragon, and pepper on right before serving for best results.
- → What's the best way to clean leeks?
Leeks often collect dirt in their layers. Slice them into rings as instructed, then put them in a bowl of water and swish around to loosen the grit. The dirt will drop to the bottom. Scoop the leeks out or pour them through a strainer without disturbing the sediment.
- → What nut can replace walnuts?
If needed, swap walnuts with toasted pecans, hazelnuts, or even pine nuts. Use the same steps for toasting or oil mixing regardless of the nut.
- → What’s good to serve with this dish?
This side goes perfectly with roasted poultry, grilled seafood, or a hearty steak. You can also pair it with roasted veggies or grain-based salads for a veggie-heavy spread at room temperature.
- → How do I know when the leeks are cooked enough?
Cook them until a small knife easily slides in, about 12-15 minutes. When soft, they should still hold their shape but feel silky and tender in texture.
- → Can I swap fresh tarragon with dried?
The bright flavor of fresh tarragon can't be fully matched by dried. If you must, use 1-2 tablespoons of dried tarragon instead. Or, for a different taste, try fresh parsley, chervil, or basil.