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Leeks With Hazelnuts and Tarragon

Leeks With Hazelnuts and Tarragon recipe
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Aneta Florczyk

We’re huge fans of juxtaposing decadence with simplicity. Here the humble leek gets simmered until tender, then dressed up with a bright tarragon vinaigrette, a boiled egg, and toasted hazelnuts to create a memorable side dish. —Danielle Bell and Pablo Osorio, recipe developers and founders of de Porres Dinner Series

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What you’ll need

Ingredients

¼ cup blanched hazelnuts
1 tsp. Diamond Crystal or ½ tsp.Morton kosher salt, plus more
2 medium leeks, white and palegreen parts only, roots trimmed, tough outer layers removed
1 large egg
1 large garlic clove, finely grated
1 Tbsp. Dijon mustard
1 Tbsp. white wine vinegar
Pinch of cayenne pepper
1 tsp. freshly ground black pepper, plus more
¼ cup extra-virgin olive oil, plus more
1½ tsp. finely chopped tarragon, plus leaves for serving

Preparation

  1. Step 1

    Place a rack in middle of oven; preheat to 325°. Toast hazelnuts on a small rimmed baking sheet, tossing halfway through, until deep golden brown, 12–15 minutes. Let cool, then coarsely chop; set aside.

    Step 2

    Bring a medium pot of heavily salted water to a boil. Add leeks, reduce heat, and simmer, uncovered, until tender but still bright green, 12–14 minutes. Transfer to a large bowl of ice water and let cool; keep water in pot boiling. Transfer leeks to a cutting board and pat dry; slice in half lengthwise.

    Step 3

    Using a slotted spoon, gently lower egg into pot of boiling water; cook 10 minutes. Transfer to bowl of ice water and let sit until slightly warm, about 2 minutes. Gently crack egg all over and peel; tear into bite-size pieces.

    Step 4

    Whisk together garlic, mustard, vinegar, cayenne, 1 tsp. black pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl. Gradually stream in ¼ cup oil, whisking constantly until vinaigrette is emulsified. Stir in 1½ tsp. tarragon.

    Step 5

    Arrange leeks, cut side up, in a single layer on a plate. Drizzle liberally with oil and spoon vinaigrette over. Top with egg, tarragon leaves, and reserved hazelnuts. Season with more black pepper.

TagsDinnerSideEasyVegetarianGluten FreeDairy FreeLeekRoot VegetableVegetableHazelnutNutTarragonHerbs & SpicesSimmerBon Appétit
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