Boiled leeks with roasted walnuts
4 servings
30 minutes
This exquisite and simple recipe, deeply rooted in Russian cuisine, presents a harmonious combination of tender leeks and crunchy roasted walnuts. The leeks, with their mild sweet flavor, become incredibly juicy after cooking, while walnut oil and wine vinegar add subtle tangy notes. Mustard seeds and shallots enhance the complexity of the taste, making the dish rich yet light. The unique texture of the walnuts completes the composition with a pleasant contrast. This warm salad is perfect as a standalone dish or as an original side to meat and fish dishes. Its elegance makes it an excellent choice for festive dinners, while its simplicity allows for enjoyment on ordinary days.
1
Bring salted water to a boil in a large pot.
2
Place the leek in water and boil for 10-12 minutes until tender (cooked leek can be easily pierced with a knife). Drain the water and pat dry with a paper towel.
- Leek: 6 g
3
Cut the leek in half lengthwise. Mix walnut oil, vinegar, mustard, and shallots in a medium-sized bowl.
- Walnut oil: 2 tablespoons
- Wine vinegar: 1.5 tablespoon
- Mustard seeds: 1 tablespoon
- Shallot: 1 head
4
Add the leek to the prepared sauce and gently shake the bowl for even distribution of the sauce. Season to taste with salt and pepper.
5
Place 3 halves of leek on each plate. Sprinkle with walnuts and serve.
- Roasted walnuts: 2 tablespoons