Leek Vegetables in Walnut Tarragon Vinaigrette
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
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 tablespoon, heaped mustard, coarser
- 1 handful tarragon, roughly chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- In advance: use a cup with a capacity of approx. 150 ml.
- Spread the walnuts out on baking paper and roast them at 230 ° C top / bottom heat for about 3 - 4 minutes on each side until golden brown. After cooling, chop the nuts and place in a bowl. Add the olive oil and season everything with salt.
- Remove the roots and approx. 5 cm of the tips from the leeks. Cut the leek into 1 - 2 cm thick slices and wash off. Cook the slices in salted water for about 12-15 minutes, then rinse with cold water. Dry the slices.
- Peel and chop the garlic / press and mix with vinegar, mustard and salt.
- Arrange the blanched leek on a platter, drizzle with vinaigrette and let it steep for at least 10 minutes.
- Before serving, sprinkle the walnut mix, chopped tarragon and plenty of fresh pepper over the top.
- Except for the last step, the recipe can also be prepared 1 day in advance, covered with foil, left to stand in the refrigerator and brought to room temperature before serving.
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