| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 12 servings |
Instructions
- 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.
Nutrition Facts
| Calories | 124 calorie |
| Total Fat | 8 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 132 milligrams |
| Carbohydrates | 13 grams |
| Dietary Fiber | 2 grams |
| Protein | 2 grams |
| Sugar | 4 grams |
Reviews
This recipe was OK, but not fantastic. Mainly, I didn’t like the texture of the leeks, especially when eaten cold. They were too soft – but of course if you don’t cook them through, they would be too sharp.
The vinaigrette was too “dijony” for me, so I added 1 Tbs of cream to soften the flavor and a pinch of tried and true italian seasoning mix to give it some complexity (dried oregano, dried parsley, crushed red pepper.
My issue was with slicing and boiling – the leeks fell apart too much and were overly saturated. I recommend steaming them or at least slicing them after you boil them to keep them together. It looked like a pile of mush after boiling. Regardless, it still tasted good and people had seconds. I would have preferred it warm, but it was fine cold, too.
My husband and I finished the three whole leeks in one serving and wanted more! I made for my friends and they loved it. The secret is the vinaigrette. It’s sour, a bit salty, and very smooth. Crunchiness from the nuts make it all the better. It blends with the leeks just perfectly. I use it for other salads and it never fails.