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Roasted Leeks with Yogurt and Shaved Toasted Walnuts

© Cedric Angeles

Roasted Leeks with Yogurt and Shaved Toasted Walnuts


Salt Lake City chef Viet Pham is a huge fan of the onion family, and leeks are probably his favorite. This is one of his go-to methods for serving them, topped with tangy yogurt and a popular chef garnish—roasted walnuts finely grated on a Microplane.


  1. 1 cup plain Greek yogurt

  2. 1 1/2 teaspoons finely grated lemon zest

  3. 1 teaspoon minced marjoram

  4. 1 teaspoon sugar

  5. Kosher salt

  6. Freshly ground pepper

  7. 1/4 cup walnut halves

  8. 6 very fresh leeks, white and light green parts only, trimmed and halved lengthwise

  9. Extra-virgin olive oil, for drizzling

  10. 2 tablespoons fresh lemon juice

  1. Preheat the oven to 375°. In a small bowl, blend the yogurt with the lemon zest, marjoram and sugar. Season with salt and pepper and mix well.
  2. Spread the walnuts in a small cake pan and toast in the oven for 7 to 8 minutes, until browned and fragrant. Transfer to a plate to cool.
  3. Spread the leeks on a baking sheet in a single layer. Drizzle with 3 tablespoons of olive oil and the lemon juice and season with salt and pepper; rub to coat the leeks thoroughly. Roast for about 20 minutes, tossing occasionally, until the leeks are tender, golden and crispy in spots.
  4. Transfer the leeks to a platter or plates. Coarsely chop half of the walnuts. Using a Microplane, finely shave the rest of the walnuts over the leeks. Drizzle with olive oil and serve with the yogurt sauce.
Make Ahead
Refrigerate the yogurt sauce for up to 2 days.