Reviews Add Rating & Review 19 Ratings 5 star values: 0 4 star values: 2 3 star values: 8 2 star values: 6 1 star values: 3
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Gallery Leeks Mimosa with Toasted Hazelnuts Credit: Anna Williams Recipe Summary Servings: 8
Ingredients Ingredient Checklist 6 large leeks (3 pounds), white and pale-green parts only, halved lengthwise and rinsed well Coarse salt and freshly ground pepper 2 large eggs 1 teaspoon Dijon mustard 2 teaspoons finely grated orange zest, plus more for garnish 3 tablespoons fresh orange juice 1 tablespoon fresh lemon juice 1 tablespoon minced shallot 3 tablespoons extra-virgin olive oil, plus more for brushing 1 ounce (1/4 cup) skinless hazelnuts, toasted and chopped
Gallery Leeks Mimosa with Toasted Hazelnuts Credit: Anna Williams
Recipe Summary Servings: 8
Gallery
Leeks Mimosa with Toasted Hazelnuts Credit: Anna Williams
Leeks Mimosa with Toasted Hazelnuts
Credit: Anna Williams
Leeks Mimosa with Toasted Hazelnuts
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 6 large leeks (3 pounds), white and pale-green parts only, halved lengthwise and rinsed well Coarse salt and freshly ground pepper 2 large eggs 1 teaspoon Dijon mustard 2 teaspoons finely grated orange zest, plus more for garnish 3 tablespoons fresh orange juice 1 tablespoon fresh lemon juice 1 tablespoon minced shallot 3 tablespoons extra-virgin olive oil, plus more for brushing 1 ounce (1/4 cup) skinless hazelnuts, toasted and chopped
Directions
Preheat oven to 400 degrees. Arrange leeks on a rimmed baking sheet, and brush generously with oil. Season with salt and pepper. Roast, flipping once, until tender and gold, about 20 minutes. Let cool slightly on sheet.
Meanwhile, place eggs in a medium saucepan, cover with cold water, and bring to a boil. Prepare an ice-water bath. Remove from heat; let eggs stand in the water for 12 minutes. Transfer eggs to ice-water bath to cool for 10 minutes. Halve eggs and remove yolks. Finely grate whites on the medium holes of a box grater; place in a small bowl. Grate or crumble yolks; place in another small bowl.
Whisk together mustard, orange zest and juice, lemon juice, and shallot. Slowly add oil, whisking until emulsified. Season with salt and pepper.
Arrange leeks on a platter. Scatter whites and yolks on top. Drizzle with vinaigrette. Sprinkle with hazelnuts, and garnish with orange zest. Serve immediately.
Reviews
Add Rating & Review 19 Ratings 5 star values: 0 4 star values: 2 3 star values: 8 2 star values: 6 1 star values: 3
Reviews
Add Rating & Review 19 Ratings 5 star values: 0 4 star values: 2 3 star values: 8 2 star values: 6 1 star values: 3
Add Rating & Review
19 Ratings 5 star values: 0 4 star values: 2 3 star values: 8 2 star values: 6 1 star values: 3
19 Ratings 5 star values: 0 4 star values: 2 3 star values: 8 2 star values: 6 1 star values: 3
19 Ratings 5 star values: 0 4 star values: 2 3 star values: 8 2 star values: 6 1 star values: 3
5 star values: 0 4 star values: 2 3 star values: 8 2 star values: 6 1 star values: 3
All Reviews for Leeks Mimosa with Toasted Hazelnuts
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Leeks Mimosa with Toasted Hazelnuts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
