Leeks Mimosa with Toasted Hazelnuts
Begin this simple, distinctive side dish by roasting leeks, which mellows them and brings out their sweet side. Give them a drizzle of citrus vinaigrette, and sprinkle on toasted hazelnuts for a pleasant crunch. As a garnish, grated egg yolks are called mimosa (named for the yellow mimosa flower); we use the whites as well, to finish the dish.
- 6 large leeks (3 pounds), white and pale-green parts only, halved lengthwise and rinsed well
- Coarse salt and freshly ground pepper
- 2 large eggs
- 1 teaspoon Dijon mustard
- 2 teaspoons finely grated orange zest, plus more for garnish
- 3 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced shallot
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 ounce (1/4 cup) skinless hazelnuts, toasted and chopped
Preheat oven to 400 degrees. Arrange leeks on a rimmed baking sheet, and brush generously with oil. Season with salt and pepper. Roast, flipping once, until tender and gold, about 20 minutes. Let cool slightly on sheet.
Meanwhile, place eggs in a medium saucepan, cover with cold water, and bring to a boil. Prepare an ice-water bath. Remove from heat; let eggs stand in the water for 12 minutes. Transfer eggs to ice-water bath to cool for 10 minutes. Halve eggs and remove yolks. Finely grate whites on the medium holes of a box grater; place in a small bowl. Grate or crumble yolks; place in another small bowl.
Whisk together mustard, orange zest and juice, lemon juice, and shallot. Slowly add oil, whisking until emulsified. Season with salt and pepper.
Arrange leeks on a platter. Scatter whites and yolks on top. Drizzle with vinaigrette. Sprinkle with hazelnuts, and garnish with orange zest. Serve immediately.