Leeks In Vinaigrette With Walnuts And Tarragon Recipes

GRILLED LEEKS WITH TARRAGON VINAIGRETTE

Steps:

• In a bowl or jar, combine the vinegar, mustard and some salt and pepper. Whisk to combine, and then slowly pour in the olive oil while whisking. Set aside.
• Trim the roots off the leeks, leaving some of the root end intact so the leeks hold together. Cut the leeks in half lengthwise and rinse very well--they are usually pretty sandy and dirty.
• Add about 1 inch of water to a large pot over medium-high heat. Insert a steamer basket and set the leeks into the steamer. Cover and cook until softened and tender when the white end is pierced with a paring knife, about 5 minutes. Remove the leeks from the steamer, pat dry and transfer to a shallow dish. Brush with olive oil and season generously with salt and pepper.
• Heat a grill pan or grill to medium-high heat. Add the leeks, cut-side down, and cook until grill marks form, about 3 minutes. Flip and repeat. Remove to a serving platter, drizzle over some of the vinaigrette and sprinkle with the hazelnuts.

LEEKS IN VINAIGRETTE WITH WALNUTS AND TARRAGON

Steps:

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

LEEKS WITH WALNUT VINAIGRETTE

Steps:

• Trim the tough dark green tops and stem ends of 12 leeks, but keep the bases intact. Halve lengthwise and rinse well. Boil in salted water until tender, about 10 minutes. Drain and cool in a bowl of salted ice water, then drain and pat dry. Whisk 1 tablespoon dijon mustard, 2 tablespoons white wine vinegar, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 1/3 cup walnut oil and drizzle over the leeks. Top with chopped toasted walnuts and chopped parsley.

LEEKS WITH TANGY VINAIGRETTE

Steps:

• Pour stock into a large skillet, add bay leaf, and bring to a simmer.
• Add leeks, cover and simmer until tender, about 9 to 10 minutes.
• Remove leeks from stock with a slotted spoon and arrange them on a serving platter, along with pepper strips.
• In a small bowl, combine lemon juice and pulp, oil, tarragon, basil, garlic, and black pepper and whisk until combined.
• Sprinkle over leeks, then serve warm or chilled.