Skip to main content
Recipes
November 2017

Leeks in Vinaigrette With Walnuts and Tarragon

By Andy Baraghani

4.1

(12)

Leeks in Vinaigrette with Walnuts and Tarragon recipe

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.

Recipe information

  • Yield

    8 servings

Ingredients

1

cup walnuts

½

cup extra-virgin olive oil

Kosher salt

6

large leeks, tough outer layer removed

1

garlic clove, finely grated

¼

cup white wine vinegar

1

tablespoon plus 1 teaspoon Dijon mustard

1

tablespoon plus 1 teaspoon whole grain mustard

⅓

cup coarsely chopped tarragon

Freshly ground black pepper

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°. 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.

    Step 2

    Trim root ends of leeks and 1" from the dark green tops. Cut leeks into ½"-thick rounds (the dark green parts won’t be rounds, but that’s okay). Rinse well.

    Step 3

    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.

    Step 4

    Whisk garlic, vinegar, and Dijon and whole grain mustards in a small bowl; season vinaigrette with salt.

    Step 5

    Arrange leeks on a platter; drizzle with vinaigrette and let sit at least 10 minutes (the longer, the better).

    Step 6

    Just before serving, scatter walnut mixture over leeks and top with tarragon and lots of pepper.

    Step 7

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

Explore Bon AppétitLeekVegetableTarragonWalnutNutFallEasySideGluten-FreeHealthyishThanksgivingRosh Hashanah