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Ingredients
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Leeks and Dressing
Method
Preparation
- 1
Prepare the Leeks
Trim the roots and dark green tops off the leeks, leaving the white and light green parts. Slice them in half lengthwise and rinse thoroughly under cold water to remove any dirt. Cut them into 1-inch pieces.
- 2
Cook the Leeks
Fill a large pot with water and bring it to a boil. Add the leeks and cook for about 5-7 minutes until tender. Drain and set aside.
- 3
Toast the Hazelnuts
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them in the oven for about 10-12 minutes, or until golden brown and fragrant. Once cooled, chop coarsely.
- 4
Make the Vinaigrette
In a bowl, whisk together the Dijon mustard, white wine vinegar, za'atar, salt, and black pepper. Gradually add the olive oil while whisking until the dressing is emulsified.
- 5
Combine and Serve
In a large serving bowl, combine the cooked leeks and vinaigrette. Toss gently to coat. Top with toasted hazelnuts before serving.