LEEKS AND TARRAGON IN DIJON VINAIGRETTE
Topped with warm walnuts, this side dish pairs perfectly with poultry and potatoes!
Provided by Emily Ott
Categories Side Dish Vegetables
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet.
- Trim ends of leeks around 1 to 2 inches from dark green tops and cut into 1/2-inch-thick rounds; rinse.
- Place leeks into a large pot of lightly salted water and bring to a boil. Cook until tender yet firm to the bite, 10 to 12 minutes.
- Meanwhile, toast walnuts in the preheated oven, tossing halfway through, until golden, 5 to 7 minutes. Remove from the oven and let cool for 5 minutes; coarsely chop. Toss in a bowl with oil and salt. Drain leeks.
- Whisk vinegar, Dijon mustard, whole-grain mustard, and garlic together in a bowl. Season with salt and pepper.
- Place leeks on a platter and drizzle on vinaigrette, toasted walnuts, tarragon, and pepper.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 26.4 g, Fat 32.2 g, Fiber 4.1 g, Protein 5.4 g, SaturatedFat 3.9 g, Sodium 282.7 mg, Sugar 6.4 g
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Abu Kaher Shoaib
[email protected]Delicious!
Tension Ashik
[email protected]This recipe was a winner! The leeks were tender and flavorful, and the vinaigrette was a perfect complement. I will definitely be making this again.
Demoya Graham
[email protected]Easy and delicious! I will definitely be making this again.
Afzal Mohmand
[email protected]This was a great recipe. The leeks were cooked to perfection and the vinaigrette was delicious. I will definitely be making this again.
maxwell nguruve
[email protected]This recipe is a keeper! The leeks and tarragon are a perfect match, and the Dijon vinaigrette is the perfect finishing touch. I will definitely be making this again and again.
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[email protected]This was my first time cooking leeks, and I was really impressed. They were so mild and flavorful. The vinaigrette was also really good. I will definitely be making this again.
Miri Belli
[email protected]Not a fan of tarragon, but this recipe was still really good. The leeks were cooked perfectly and the vinaigrette was delicious. I would definitely make this again, but without the tarragon.
kevin mcgovern
[email protected]Loved this recipe! The leeks were so tender and flavorful. The vinaigrette was also really good. I will definitely be making this again.
Hamza Siddique
[email protected]Easy to follow recipe that turned out great! I used a bit less tarragon than called for, but it was still delicious.
prabesh gautam
[email protected]This recipe was a hit! The leeks and tarragon were a perfect combination, and the Dijon vinaigrette was the perfect finishing touch. I will definitely be making this again.