Sides
Leeks Mimosa with Toasted Hazelnuts
A simple, distinctive side dish begins by roasting leeks, which mellows them and brings out their sweet side.
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:
Step 1.
Preheat oven to 400 degrees.
Step 2.
Arrange leeks on a rimmed baking sheet, and brush generously with oil. Season with salt and pepper.
Step 3.
Roast, flipping once, until tender and gold, about 20 minutes. Let cool slightly on sheet.
Step 4.
Meanwhile, make 2 hard boiled eggs.
Step 5.
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.
Step 6.
Whisk together mustard, orange zest and juice, lemon juice, and shallot.
Step 7.
Slowly add oil, whisking until emulsified. Season with salt and pepper.
Step 8.
Arrange leeks on a platter. Scatter whites and yolks on top. Drizzle with vinaigrette. Sprinkle with hazelnuts, and garnish with orange zest. Serve immediately.
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