Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.
Ingredients
8 servings
1
½
6
1
¼
1
1
⅓
Preparation
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.
How would you rate Leeks in Vinaigrette With Walnuts and Tarragon?
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Reviews (12)
Back to TopI made this exactly as written but we weren't happy with it. The leeks were very, silky soft; I wouldn't boil for quite so long next time. The acidity was too high with all the vinegar and mustards and I did use all the oil. Don't leave out the fresh tarragon as it marries nicely with these flavors. I thought it was much better cold on top of a bed of baby spinach. I would not make again as written.
Erin M.
Central NH
12/5/2022
great recipe - easy to follow and delicious.
Robin
Bethesda, Maryland
5/7/2022
We didn’t have tarragon but this was still really yummy. I added toasted pumpkin seeds, boiled the leeks only briefly and did not add more than a swirl of olive oil. Now that I’m writing, I see that I just used the recipe for a baseline. It’s a great recipe (at least the way I did it) for leeks and works for vegans as an added bonus!
Beck Stan
Seattle
11/2/2021
This recipe was fairly easy to follow but the taste / texture were a little too adventurous for me. I made this for our family Thanksgiving last year and I was the only person who ate it.
Anonymous
Dallas
10/28/2019
I pity tha fools who don't appreciate this recipe. I made it last Christmas and am making it again for Thanksgiving this year. And yes I followed the recipe as written. Silky smooth leeks bathing in a lipsmacking sauce. Back that thang up to the dinner table, I'm ready to eat!
MrLapsangSouchong
The 80s
11/21/2018
This recipe needs some major editing. Flavor wise it worked for me, but I basically disregarded much of the instructions. Walnuts simply need to be toasted over medium-low heat on a skillet with a teaspoon of olive oil or a small pat of butter. The leeks should be blanched for no more than two minutes at most. And the “vinaigrette” described here needs that evoo. I’m guessing this was just a mistake, omitting that.
Anonymous
11/24/2017
Followed recipe to the word. The leeks are like mush, no amount of patting dry will fix how they turned out. I can't imagine adding 1/2 a cup of olive oil to these soggy leeks. Don't bother trying this recipe, it is seriously flawed.
Anonymous
11/23/2017
Agreed-- this does not make sense as written regarding the oil.
Anonymous
11/22/2017
Is this recipe right? Toss walnuts in 1/2 cup oil and add just before serving? No oil in the vinaigrette when marinating? That doesn’t seem right. I’m a little afraid to try it as is.
KScooks
Chicago
11/22/2017