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Marinated Leeks with Toasted Walnuts


1 cup walnuts
6 large leeks, tough outer layer removed
sea salt
1 garlic clove, finely grated
¼ cup white wine vinegar
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon whole grain mustard
½ cup olive oil
⅓ cup coarsely chopped tarragon or parsley
freshly ground black pepper


  1. Preheat the oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then coarsely chop. Transfer to a small bowl and toss with oil; season with salt.
  2. Trim root ends of leeks and 1-inch from the dark green tops. Cut leeks into ½-inch thick rounds (the dark green parts won’t be rounds, but that’s okay). Rinse well.
  3. Cook leeks in a large pot of boiling salted water until meltingly tender, 12–15 minutes. Transfer to a bowl of ice water to stop the cooking. Drain and pat dry.
  4. Whisk garlic, vinegar, and Dijon and whole grain mustards in a small bowl; season vinaigrette with salt. Slowly whisk in the olive oil.
  5. Arrange leeks on a platter; drizzle with vinaigrette and let sit for at least 10 minutes (the longer, the better).
  6. Just before serving, scatter walnut mixture over leeks and top with tarragon and lots of pepper.