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
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.
