Leeks in vinaigrette with walnuts and tarragon from Bon Appétit Magazine, November 2017: The Thanksgiving Issue (page 116)

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Notes about this recipe

  • hillsboroks on December 02, 2019

    I made this dish as a Thanksgiving side dish and it was lovely. The leeks are silky, the vinaigrette is an intense mustardy flavor with the walnuts and tarragon adding more flavor and just the right amount of crunch. Because you make the leeks and vinaigrette ahead and let the dish sit for several hours to meld the flavors before sprinkling on the walnuts and tarragon it is perfect for a Thanksgiving side dish.

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