A riff on the classic dish.
6 lg | leeks, with tough outer layer removed |
kosher salt and fresh-cracked black pepper | |
1 T | coarsely chopped fresh tarragon |
1 c | lightly toasted walnuts |
Trim root ends of leeks and 1 inch from the dark green tops. Rinse well to remove sand. Cut leeks into ½-inch thick rounds and rinse again to remove all sand.
Cook leeks in a large pot of boiling, salted water until tender, about 12-15 minutes. Transfer to a bowl of ice water to shock and stop the cooking. Drain and pat dry.
Arrange the leeks on a platter, drizzle with vinaigrette and let sit at room temperature for at least 10 minutes. Before serving, toss the walnut pieces and tarragon over the leeks along with a good grind of black pepper.
Serves 4-6.
Vinaigrette
½ c | extra-virgin olive oil |
1 T | white wine vinegar |
1 clove | garlic, smashed and chopped fine |
1 t | Dijon mustard |
1 t | whole grain mustardwater |
Whisk the oil and vinegar until emulsified, whisk in the garlic and mustards until thick and creamy. Season to taste.