Leeks In Vinaigrette With Walnuts And Tarragon

Name: Leeks In Vinaigrette With Walnuts And Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup walnuts; 1/2 cup extra-virgin olive oil; Kosher salt; 6 large leeks, tough outer layer removed; 1 garlic clove, finely grated; 1/4 cup white wine vinegar; 1 tablespoon plus 1 teaspoon Dijon mustard; 1 tablespoon plus 1 teaspoon whole grain mustard; 1/3 cup coarsely chopped tarragon; Freshly ground black pepper

Servings: persons

1
["Preheat oven to 350u00b0F. 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.", "Leeks (without walnut mixture and tarragon) can be marinated 1 day ahead. Cover and chill. Bring to room temperature before serving."]

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup walnuts, 1/2 cup extra-virgin olive oil, Kosher salt, 6 large leeks, tough outer layer removed, and more.

Yes, Leeks In Vinaigrette With Walnuts And Tarragon falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!