LEEKS IN VINAIGRETTE WITH WALNUTS AND TARRAGON
Cutting the leeks into rounds is an update on the classic presentation-and makes them easier to serve to a crowd.
Provided by Andy Baraghani
Categories Bon Appétit Thanksgiving Side Leek Walnut Mustard Vegetarian Vegan Wheat/Gluten-Free Tarragon
Yield 8 servings
Number Of Ingredients 10
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.
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