I prepared this the other night as an appetizer for my husband and I – we devoured it. If you haven’t tried leeks this is a great recipe to start with because you’ll really get the authentic flavor and texture of a leek with a tasty and easy recipe. The blending of textures: soft tender leeks, crunchy roasted walnuts, and rich Manchego was delightful. Accompanied with a glass of red wine it was very very satisfying.
4 medium leeks, halved lengthwise
Shaved Manchego cheese (or other firm sheep’s milk cheese)
1 cup walnuts
3 tbsp. olive oil
3 tbsp. red wine vinegar
- Cut the majority of the green ends of your leeks. Wash under cold water.
- 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 and cheese. Serve immediately.
Serves: 4 small servings
Recipe source: Adapted from a Food & Wine 2010 Recipe
Time: 30 minutes