Leek Salad with Walnuts and Tomme de Brebis
Recipe from Food & Wine

Leeks turn sweet and luscious simmered in salted water and dressed with a simple red wine vinaigrette. Chef Armand Arnal heightens the flavor with fresh toasted walnuts and shavings of the firm farmstead sheep's-milk cheese Tomme de Brebis.


Leek Salad with Walnuts and Tomme de Brebis
Tina Rupp

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Servings: 4
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Leeks, Salad, Vegetable Salad
 
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Ingredients
  • 4 
    medium leeks, halved lengthwise
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  • 1  cup
    walnuts
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  • 3  tablespoons
    extra-virgin olive oil
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  • 3  tablespoons
    red wine vinegar
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  •  
    Salt and freshly ground pepper
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  • 3  tablespoons
    minced chives
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  • 1  ounce
    firm sheep's-milk cheese, such as Tomme de Brebis, shaved with a vegetable peeler
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Directions
1.
1 ounce firm sheep's-milk cheese, such as Tomme de Brebis, shaved with a vegetable peeler.
2.
Preheat the oven to 350 degrees. Bring a large saucepan of salted water to a boil. Add the leek halves and simmer over moderately high heat until tender, 10 minutes. Drain the leeks and pat dry.
3.
Spread the walnuts in a pie plate and bake for about 8 minutes, until golden brown. Let cool and coarsely chop.
4.
In a small bowl, mix the olive oil with the vinegar and season with salt and pepper. Arrange the leeks on a platter, cut sides up. Drizzle with the vinaigrette and garnish with the walnuts, chives, and cheese. Serve.
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