Warm Leeks with Mustard Vinaigrette and Hazelnuts
A classic French-inspired vegetable dish featuring tender boiled leeks dressed in a tangy vinaigrette made with red wine vinegar, two types of mustard, garlic, and shallots. Topped with chopped hard-boiled eggs, toasted hazelnuts, and fresh chives, this elegant preparation works as a sophisticated side dish, light appetizer, or part of a composed salad plate. The leeks are boiled until silky, then marinated for hours to absorb the bright, complex flavors of the dressing. Perfect for entertaining, dinner parties, or as a French bistro-style side alongside roasted meats or fish.
Ingredients
- kosher salt, ground
- black pepper, freshly ground
- 2 leeks, large
- ⅓ cup olive oil, extra-virgin
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon grainy mustardwhole grain mustard2 tsp totaltangy
replaces both types
- 1 clove garlic, finely minced
- 1 shallot, finely minced
- ¼ cup hazelnuts, rough chopped
- 2 eggs, hard-boiled, chopped
- ¼ cup chives, fresh, chopped
Instructions
- 1
Bring large pot of water to vigorous boil and season liberally with salt.
- 2
Trim leek roots, keeping leeks intact. Cut where light green meets dark green; reserve dark sections for stock. Split leeks in half lengthwise, root end still intact.
- 3
Place leeks in bowl of water. Separate layers gently and rinse dirt from insides.
- 4
Tie leeks in three places with butcher's twine to hold shut.
- 5
Add leeks to boiling water and return to simmer. Boil until very tender, 10 to 12 minutes.
- 6
Transfer leeks to paper towels and remove twine. Separate each leek into two halves.
- 7
In small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, grainy mustard, garlic, shallots, salt, and pepper.
- 8
Spread some vinaigrette on bottom of 8-inch square dish. While leeks still warm, remove outer layer of each and lay cut-side down in vinaigrette.
- 9
Spoon remaining vinaigrette over leeks. Cover and chill in refrigerator at least 3 hours or overnight.
- 10
Arrange leeks on platter and drizzle with vinaigrette. Garnish with hazelnuts, eggs, and chives. Drizzle more vinaigrette and serve.
Tips
Tie leeks with butcher's twine before boiling to prevent layers from separating and ensure even cooking and attractive presentation.
Marinate leeks while still warm so they absorb vinaigrette flavors more effectively. Overnight chilling allows flavors to deepen and meld.
Toast hazelnuts in dry skillet 2-3 minutes before chopping to enhance their nutty flavor and add textural contrast.
Good to Know
Refrigerate in covered dish up to 4 days. Vinaigrette keeps leeks preserved and flavorful. Bring to room temperature 15 minutes before serving for best flavor.
Make entire dish 1 day ahead. Chill overnight for flavors to fully develop. Garnishes can be added up to 2 hours before serving.
Serve as elegant side dish with roasted chicken, fish, or steak. Also works as first course, part of composed salad plate, or vegetarian main with crusty bread and cheese.
Common Mistakes
Do not skip the butcher's twine when boiling to avoid leeks separating and falling apart during cooking.
Do not discard dark green sections; save for stock or soups for additional flavor and reduced waste.
Do not skip the 3-hour minimum chilling period to avoid underflavored leeks; overnight is ideal.
Substitutions
replaces both types
FAQ
Can I make this dish ahead?
Yes. Prepare up to 1 day ahead and refrigerate. The flavors improve as leeks marinate overnight. Add garnishes within 2 hours of serving for best texture and freshness.
What if I don't have butcher's twine?
Use kitchen string or even clean cotton thread. The goal is securing layers to prevent separation during boiling. Alternatively, wrap leeks gently with a vegetable steamer basket if available.
Can I serve this warm instead of chilled?
Yes, but chill minimum 3 hours first to allow flavors to develop. You can rewarm gently in low oven or serve at room temperature. Cold is traditional and most flavorful.