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
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love