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.

Source
Martha Stewart Living, April 2009
Leeks Mimosa with Toasted Hazelnuts
  • servings 8

Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Whisk together mustard, orange zest and juice, lemon juice, and shallot. Slowly add oil, whisking until emulsified. Season with salt and pepper.

  4. Step 4

    Arrange leeks on a platter. Scatter whites and yolks on top. Drizzle with vinaigrette. Sprinkle with hazelnuts, and garnish with orange zest. Serve immediately.

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