LEEKS VINAIGRETTE
Provided by Geoffrey Zakarian
Categories side-dish
Time 3h50m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a vigorous boil and season liberally with salt.
- Trim the leeks at the root ends, keeping the leeks intact. Cut the leeks where the light green meets the darker green. Save the darker green section for stock. Split the leeks in half lengthwise, again leaving the roots intact. Put the leeks in a large bowl of water and let it sit for a minute. Rinse the dirt from the insides of the leeks by lightly separating the layers and allowing the water to wash the dirt out. Tie the leeks in 3 places with butcher's twine to hold shut.
- Add the leeks to the pot of water and let it come back to a simmer. Boil the leeks until they are very tender, 10 to 12 minutes. Transfer them to paper towels and remove the twine. Separate each leek into 2 halves.
- In a small bowl, combine the oil, vinegar, mustards, garlic, shallots and salt and pepper. Spread some of the vinaigrette on the bottom of an 8-inch square dish.
- While the leeks are still warm, remove the outer layer of each; lay the leeks cut-side down in the vinaigrette in the dish. Spoon the remaining vinaigrette over the leeks. Cover and chill the leeks in the refrigerator for at least 3 hours and up to overnight.
- Arrange the leeks on a platter and drizzle with the vinaigrette. Garnish with the hazelnuts, eggs and chives. Drizzle more vinaigrette over the leeks and serve.
GRILLED LEEKS WITH TARRAGON VINAIGRETTE
Steps:
- In a bowl or jar, combine the vinegar, mustard and some salt and pepper. Whisk to combine, and then slowly pour in the olive oil while whisking. Set aside.
- Trim the roots off the leeks, leaving some of the root end intact so the leeks hold together. Cut the leeks in half lengthwise and rinse very well--they are usually pretty sandy and dirty.
- Add about 1 inch of water to a large pot over medium-high heat. Insert a steamer basket and set the leeks into the steamer. Cover and cook until softened and tender when the white end is pierced with a paring knife, about 5 minutes. Remove the leeks from the steamer, pat dry and transfer to a shallow dish. Brush with olive oil and season generously with salt and pepper.
- Heat a grill pan or grill to medium-high heat. Add the leeks, cut-side down, and cook until grill marks form, about 3 minutes. Flip and repeat. Remove to a serving platter, drizzle over some of the vinaigrette and sprinkle with the hazelnuts.
LEEKS WITH WALNUT VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 12 servings
Number Of Ingredients 0
Steps:
- Trim the tough dark green tops and stem ends of 12 leeks, but keep the bases intact. Halve lengthwise and rinse well. Boil in salted water until tender, about 10 minutes. Drain and cool in a bowl of salted ice water, then drain and pat dry. Whisk 1 tablespoon dijon mustard, 2 tablespoons white wine vinegar, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 1/3 cup walnut oil and drizzle over the leeks. Top with chopped toasted walnuts and chopped parsley.
CLASSIC LEEKS VINAIGRETTE
For leeks vinaigrette, look for smallish leeks, which are more tender and more closely resemble asparagus spears, for the French call this dish "asperges du pauvre," the poor man's asparagus. This is important; a crunchy leek is unpleasant. Drain the leeks and hold at room temperature for up to several hours, but do not refrigerate or they'll lose their delicate texture. To serve, simply smear the leeks with vinaigrette; I make a thick, sharp rather mustardy one to complement the sweetness of the leeks. Then garnish as you wish. I like capers, hard-cooked egg, olives and cornichons.
Provided by David Tanis
Categories quick, weekday, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim leeks, removing tough outer layers and cutting off root ends. Leave a little green at the top. Make a lengthwise slit part way down each leek. Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt. Remove carefully, leaving grit in basin.
- Fill a medium sauce pot with water and bring to a boil. Add a generous pinch of salt and put in leeks. Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife. Drain and cool to room temperature.
- Make vinaigrette: put mustard and vinegar in a bowl and stir to dissolve. Whisk in olive oil to make a thick sauce. Season with salt and pepper.
- Blot leeks and divide among 4 plates. Spoon vinaigrette over leeks, smearing with back of spoon. Sprinkle with capers. Garnish each plate with cornichons, olives and half an egg.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 474 milligrams, Sugar 3 grams, TransFat 0 grams
More about "leeks in vinaigrette with walnuts and tarragon recipes"
LEEK VEGETABLES IN WALNUT TARRAGON VINAIGRETTE - BOSSKITCHEN
Web Ingredients 1 cup walnuts 0.5 ½ cup olive oil 6 large leek sticks (leek sticks) 1 clove garlic 0.25 ¼ cup white wine vinegar, e.g., Balsamic 1 tablespoon, heaped Dijon mustard 1 …
From bosskitchen.com
Cook Time 15 minsPrep Time 15 minsCourse SaladTotal Time 40 mins
From bosskitchen.com
Cook Time 15 minsPrep Time 15 minsCourse SaladTotal Time 40 mins
LEEKS IN VINAIGRETTE WITH WALNUTS AND TARRAGON RECIPE …
Web Oct 16, 2017 Step 1 Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, …
From bonappetit.com
4.1/5 (12)Author Andy BaraghaniServings 8Estimated Reading Time 3 mins
From bonappetit.com
4.1/5 (12)Author Andy BaraghaniServings 8Estimated Reading Time 3 mins
LEEKS IN VINAIGRETTE WITH WALNUTS AND TARRAGON - IV
Web Nov 4, 2017 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 …
From phase-iv.com
From phase-iv.com
LEEKS IN VINAIGRETTE WITH WALNUTS AND TARRAGON
Web 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
From mealplannerpro.com
From mealplannerpro.com
LEEKS IN VINAIGRETTE WITH WALNUTS (GF) - THE TOMATO
Web Aug 30, 2021 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 …
From thetomato.ca
From thetomato.ca
‘LEEKS VINAIGRETTE’ | AROUND ANNA'S TABLE
Web Jul 5, 2015 Recipe Courtesy of Olive magazine I adore this classic French side dish of tender, cooked leeks topped with a homemade mustard vinaigrette. Made extra special …
From aroundannastable.com
From aroundannastable.com
LEEKS IN VINAIGRETTE WITH WALNUTS AND TARRAGON - TAPPECUE.COM
Web 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 …
From tappecue.com
From tappecue.com
LEEKS VINAIGRETTE RECIPE | OLIVEMAGAZINE
Web Sep 16, 2016 STEP 3. While the leeks are cooking, make the vinaigrette. Whisk the dijon and vinegar then gradually whisk in the olive oil. Stir in the shallots and season. STEP 4. Drain the leeks really well, then cut right …
From olivemagazine.com
From olivemagazine.com
LEEKS VINAIGRETTE RECIPE - SIMPLY RECIPES
Web Dec 3, 2023 Bring a large, wide (12 inches) pot, half-full of salted water (2 teaspoons of salt for 2 quarts of water) to a boil. While the water is heating, clean the leeks, keeping them whole. To do this, first rinse off any visible …
From simplyrecipes.com
From simplyrecipes.com
LEEKS IN VINAIGRETTE WITH WALNUTS AND TARRAGON
Web Leeks in Vinaigrette with Walnuts and Tarragon Vegan · Gluten free · Paleo · Keto 65 / 100 Score Epicurious 10 Ingredients Ingredients Makes 8 servings 1 cup walnuts 6 large leeks, tough outer layer removed 1 …
From punchfork.com
From punchfork.com
LEEKS IN VINAIGRETTE RECIPE | BON APPéTIT
Web Apr 22, 2014 Step 1 Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should...
From bonappetit.com
From bonappetit.com
LEEKS IN VINAIGRETTE WITH WALNUTS AND TARRAGON RECIPE - EAT YOUR …
Web The leeks are silky, the vinaigrette is an intense mustardy flavor with the walnuts and tarragon adding more flavor and just the right amount of crunch. Because you make the …
From eatyourbooks.com
From eatyourbooks.com
LEEKS IN VINAIGRETTE WITH WALNUTS & TARRAGON – CHEFVTROPEPE
Web Nov 9, 2019 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 …
From chefvtropepe.wordpress.com
From chefvtropepe.wordpress.com
LEEKS IN VINAIGRETTE WITH WALNUTS AND TARRAGON
Web Sep 7, 2022 1 garlic clove, finely grated ¼ cup white wine vinegar 1 tbsp plus 1 tsp Dijon mustard 1 tbsp plus 1 tsp whole grain mustard ⅓ cup coarsely chopped tarragon Freshly ground black pepper Preheat oven …
From tastetickler.com
From tastetickler.com
LEEKS IN VINAIGRETTE WITH WALNUTS AND TARRAGON
Web Simple recipe that highlights the savory flavor of the leek. Make day of, or start it the day before by marinating the leeks overnight in the fridge.
From experiencetollgate.com
From experiencetollgate.com
BEST LEEKS IN VINAIGRETTE WITH WALNUTS AND TARRAGON RECIPES
Web Add the leeks, cut-side down, and cook until grill marks form, about 3 minutes. Flip and repeat. Remove to a serving platter, drizzle over some of the vinaigrette and sprinkle …
From alicerecipes.com
From alicerecipes.com
LEEKS IN VINAIGRETTE WITH WALNUTS AND TARRAGON RECIPE | EPICURIOUS
Web Nov 16, 2017 To revisit this recipe, visit My Account, then View saved recipes.. Close Alert. Leeks in Vinaigrette with Walnuts and Tarragon
From dad.racing.zapto.org
From dad.racing.zapto.org
LEEKS IN VINAIGRETTE WITH WALNUTS AND TARRAGON — BLUE HERON …
Web Apr 14, 2021 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 …
From blueheroncommunityfarm.com
From blueheroncommunityfarm.com
You'll also love