Roasted Leeks, Brown Butter Hazelnuts & Warm Sherry Vinaigrette Recipe

VEGETABLES

1. 1

   Prepare the leeks

   Preheat the oven to 425°F (220°C). Trim the dark green tops from 4 large leeks, rinse thoroughly to remove grit, and cut the white and pale green parts into about 3-inch pieces.

2. 2

   Season and roast the leeks

   Toss the leek pieces with 2 tablespoons olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Spread on a parchment-lined baking sheet and roast 25–30 minutes, turning halfway, until caramelized and tender.

3. 3

   Toast and brown the hazelnuts in butter

   In a skillet over medium heat, toast 0.5 cup hazelnuts until fragrant and lightly golden. Add 4 tablespoons unsalted butter; continue cooking, swirling, until the butter browns and the hazelnuts are coated.

4. 4

   Finish hazelnuts with brown butter

   Remove from heat and stir the hazelnuts to coat with the brown butter; set aside.

5. 5

   Make the warm sherry vinaigrette

   In a small saucepan over gentle heat, whisk together 2 tablespoons sherry vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Add 0.25 teaspoon salt and a pinch of black pepper; warm until just steaming.

6. 6

   Emulsify the vinaigrette

   Whisk in 3 tablespoons olive oil for vinaigrette until the dressing is emulsified. If desired, whisk in a small spoonful of the browned butter from the hazelnuts for extra depth.

7. 7

   Dress and plate

   Remove the roasted leeks from the oven and arrange on a warmed serving plate. Drizzle with the warm sherry vinaigrette, scatter the hazelnuts and brown butter over the top, and finish with extra salt and pepper to taste.