LEEK SIDE DISH RECIPE RECIPES

Steps:

• Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves and then cut each half into inch long pieces. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom.
• In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes.
• Sprinkle with thyme and cook one minute more.
• Add stock, reduce heat to medium low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.

Steps:

• Place a rack in middle of oven; preheat to 325°. Toast hazelnuts on a small rimmed baking sheet, tossing halfway through, until deep golden brown, 12–15 minutes. Let cool, then coarsely chop; set aside.
• Bring a medium pot of heavily salted water to a boil. Add leeks, reduce heat, and simmer, uncovered, until tender but still bright green, 12–14 minutes. Transfer to a large bowl of ice water and let cool; keep water in pot boiling. Transfer leeks to a cutting board and pat dry; slice in half lengthwise.
• Using a slotted spoon, gently lower egg into pot of boiling water; cook 10 minutes. Transfer to bowl of ice water and let sit until slightly warm, about 2 minutes. Gently crack egg all over and peel; tear into bite-size pieces.
• Whisk together garlic, mustard, vinegar, cayenne, 1 tsp. black pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl. Gradually stream in ¼ cup oil, whisking constantly until vinaigrette is emulsified. Stir in 1½ tsp. tarragon.
• Arrange leeks, cut side up, in a single layer on a plate. Drizzle liberally with oil and spoon vinaigrette over. Top with egg, tarragon leaves, and reserved hazelnuts. Season with more black pepper.