Leeks Vinaigrette Walnuts Tarragon (Print Version)
# Ingredients:
→ Main Components
01 -
1 cup walnut halves or pieces
02 -
⅓ cup roughly chopped tarragon leaves
03 -
6 big leeks, outer tough layer taken off
→ Vinaigrette
04 -
¼ cup white wine vinegar
05 -
1 garlic clove, finely minced
06 -
½ cup olive oil, extra virgin
07 -
1 tablespoon plus a teaspoon of whole-grain mustard
08 -
1 tablespoon plus a teaspoon of Dijon mustard
09 -
Kosher salt, to taste
10 -
Freshly cracked black pepper, to taste
# Instructions:
01 -
Heat oven to 350°F (175°C). Spread walnuts out on a baking sheet and toast, stirring once, for 6 to 8 minutes or until they turn golden. Let them cool, then chop roughly. Toss with a drizzle of olive oil and a little salt in a bowl.
02 -
Slice about 1 inch from the green tops and remove the roots of each leek. Cut them into rounds about half an inch thick. Rinse under cold water to clear out any dirt or sand.
03 -
In a large pot, boil salted water. Add leeks and cook until incredibly soft, roughly 12 to 15 minutes. Move them into an ice bath immediately, then let them drain and pat dry.
04 -
Mix vinegar, minced garlic, Dijon mustard, and whole-grain mustard in a small bowl. Add salt until it tastes right to you.
05 -
Place the leeks on a plate. Pour the dressing over them and leave them to absorb the flavors for at least 10 minutes. More time will make them tastier.
06 -
Right before eating, spread the prepared walnuts over the leeks and sprinkle with chopped tarragon and freshly cracked pepper.
# Notes:
01 -
Leeks, before being topped with the walnuts and tarragon, can soak in the dressing up to a day early. Keep them refrigerated and bring them back to room temp when you're ready to serve.