Recipe courtesy of Food Network Kitchen
Leeks with Walnut Vinaigrette
Total:
25 min
Active:
15 min
Yield:
12 servings
Level:
Easy

Nutrition Info

Healthy
Total:
25 min
Active:
15 min
Yield:
12 servings
Level:
Easy

Nutrition Info

Healthy

Directions

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.

Photograph by Marcus Nilsson

IDEAS YOU'LL LOVE

Filet of Beef

Recipe courtesy of Ina Garten

Mini Eggplant Parmesan

Recipe courtesy of Giada De Laurentiis

Individual Potato Gratins

Recipe courtesy of Melissa d'Arabian

Fresh Mushroom and Parsley Salad

Recipe courtesy of Giada De Laurentiis

Potato Leek Fondue Soup

Recipe courtesy of Sandra Lee

Leek Salad

Recipe courtesy of Melissa d'Arabian

Grilled Leeks

Recipe courtesy of Bobby Flay

Fried Leeks

Recipe courtesy of Edison Mays Jr.

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking