Shop Black Friday Sale
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Side Dish
2 - 4 servings
20 minutes
20 minutes
Chef Christina Pirello
4 leeks, split lengthwise and rinsed well
Baking soda
1/4 cup extra virgin olive oil, plus 1 teaspoon sea salt
1/4 red onion, minced
2 tablespoons balsamic vinegar
1 tablespoon Italian parsley, minced
1 teaspoon chives, minced
2 tablespoons hazelnuts, lightly toasted and minced
Hazelnuts, a few whole pieces, lightly toasted for garnish
Clean the leeks by removing the tough outer leaves and trimming the dried roots and upper tips of the leaves.
Split lengthwise and rise well to remove any dirt. Bring a pot of water to a boil with a generous pinch of baking soda.
Cook leeks until tender, about 5 minutes. Drain well and arrange on a serving platter.
To make the vinaigrette, heat 1 teaspoon of olive oil in a skillet and sauté mushrooms with a pinch of sea salt for 30 seconds.
Add onions and another pinch of sea salt, and sauté for 1 minute.
Combine the sautéed vegetables with the balance of dressing ingredients and mix well to combine, adjusting seasoning to taste.
Spoon the dressing over the leeks and serve garnished with a few whole hazelnuts.
