Name: Leeks With Hazelnuts and Tarragon
Ingredients: ¼ cup blanched hazelnuts; 1 tsp. Diamond Crystal or ½ tsp.Morton kosher salt, plus more; 2 medium leeks, white and palegreen parts only, roots trimmed, tough outer layers removed; 1 large egg; 1 large garlic clove, finely grated; 1 Tbsp. Dijon mustard; 1 Tbsp. white wine vinegar; Pinch of cayenne pepper; 1 tsp. freshly ground black pepper, plus more; ¼ cup extra-virgin olive oil, plus more; 1½ tsp. finely chopped tarragon, plus leaves for serving

Leeks With Hazelnuts and Tarragon recipe

Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Aneta Florczyk

We’re huge fans of juxtaposing decadence with simplicity. Here the humble leek gets simmered until tender, then dressed up with a bright tarragon vinaigrette, a boiled egg, and toasted hazelnuts to create a memorable side dish. —Danielle Bell and Pablo Osorio, recipe developers and founders of de Porres Dinner Series

What you’ll need

Small Rimmed Baking Sheet
$28 At Amazon
Medium Pot with Lid
$155 At Amazon
Slotted Spoon
$11 At Amazon
Whisk
$10 At Amazon

Recipe notes