Leeks turn sweet and luscious simmered in salted water and dressed with a simple red wine vinaigrette. Chef Armand Arnal heightens the flavor with fresh toasted walnuts and shavings of the firm farmstead sheep's-milk cheese Tomme de Brebis.
More Great Salads
4 medium leeks, halved lengthwise
1 cup walnuts
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
Salt and freshly ground pepper
3 tablespoons minced chives
1 ounce firm sheep's-milk cheese, such as Tomme de Brebis, shaved with a
How to Make It
1 ounce firm sheep's-milk cheese, such as Tomme de Brebis, shaved with a vegetable peeler.
Preheat the oven to 350°. Bring a large saucepan of salted water to a boil. Add the leek halves and simmer over moderately high heat until tender, 10 minutes. Drain the leeks and pat dry.
Spread the walnuts in a pie plate and bake for about 8 minutes, until golden brown. Let cool and coarsely chop.
In a small bowl, mix the olive oil with the vinegar and season with salt and pepper. Arrange the leeks on a platter, cut sides up. Drizzle with the vinaigrette and garnish with the walnuts, chives and cheese. Serve.
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