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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

Armand Arnal
April 2009

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Credit: © Tina Rupp

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 1 ounce firm sheep's-milk cheese, such as Tomme de Brebis, shaved with a vegetable peeler.

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  • 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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