Main Dishesbonappetit4.0
Leeks With Hazelnuts and Tarragon
The humble leek gets dressed up with a bright tarragon vinaigrette, a boiled egg, and toasted hazelnuts.
👤 Danielle Bell📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pot
- ●bowl
- ●cutting board
- ●whisk
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 325°. Toast hazelnuts on a small rimmed baking sheet, tossing halfway through, until deep golden brown, 12–⏱️ 15 minutes. Let cool, then coarsely chop; set aside.
2
Bring a medium pot of heavily salted water to a boil. Add leeks, reduce heat, and simmer, uncovered, until tender but still bright green, 12–⏱️ 14 minutes. Transfer to a large bowl of ice water and let cool; keep water in pot boiling. Transfer leeks to a cutting board and pat dry; slice in half lengthwise.
medium leeks, white and palegreen parts only, roots trimmed, tough outer layers removed2
3
Using a slotted spoon, gently lower egg into pot of boiling water; cook ⏱️ 10 minutes. Transfer to bowl of ice water and let sit until slightly warm, about ⏱️ 2 minutes. Gently crack egg all over and peel; tear into bite-size pieces.
large egg1
4
Whisk together garlic, mustard, vinegar, cayenne, 1 tsp. black pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl. Gradually stream in ¼ cup oil, whisking constantly until vinaigrette is emulsified. Stir in 1½ tsp. tarragon.
5
Arrange leeks, cut side up, in a single layer on a plate. Drizzle liberally with oil and spoon vinaigrette over. Top with egg, tarragon leaves, and reserved hazelnuts. Season with more black pepper.
medium leeks, white and palegreen parts only, roots trimmed, tough outer layers removed2large egg1
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