This bold, smoky starter features charred leeks , softened and chopped into a rustic vinaigrette with Dijon mustard , red wine vinegar , and olive oil , finished with toasted hazelnuts for texture. It’s a brilliant way to make alliums the star of the plate—nutty, punchy, and deeply satisfying.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 10 minsCook Time 15 minsTotal Time 25 minsFor the Charred Leeks
2 large leeks, cleaned and trimmed (white & light green parts only)
1 tbsp olive oil
Salt and black pepper, to taste
For the Vinaigrette
1 tbsp Dijon mustard
1 tbsp red wine vinegar or sherry vinegar
1 tsp maple syrup or honey
¼ cup extra virgin olive oil
Salt and freshly ground black pepper
For Finishing
¼ cup toasted hazelnuts, roughly chopped
Optional: chopped parsley, chives, or microgreens for garnish
Optional base: baby greens, grilled sourdough, or roasted root vegetables
Clean and Prep the Leeks
1
Slice off root ends and dark green tops of the leeks.
Slice leeks in half lengthwise and rinse thoroughly under running water to remove grit.
Pat dry with a towel.
Char the Leeks
2
Preheat a grill pan, cast iron skillet, or broiler until very hot.
Brush leeks with olive oil and season with salt and pepper .
Place cut-side down and cook for 5–7 minutes per side, until they develop deep char marks and are tender (but not mushy).
Remove from heat and let cool slightly.
Chop & Build the Vinaigrette
3
Once cool, finely chop the charred leeks until almost paste-like.
In a bowl, whisk together:
Dijon mustard
Red wine vinegar
Maple syrup
Slowly drizzle in olive oil while whisking until emulsified.
Stir in the chopped leeks. Season to taste with salt and black pepper .
Toast the Hazelnuts
4
While the vinaigrette rests, toast hazelnuts in a dry skillet over medium heat for 5 minutes , stirring often, until golden and fragrant.
Let cool slightly, then roughly chop .
Plate & Serve
5
Option 1 (as a starter salad): Spoon vinaigrette over greens or grilled vegetables , then sprinkle with hazelnuts and herbs .
Option 2 (as a topping): Use over roasted fish, crusty bread, or grain bowls.
Option 3 (elegant plating): Spread on a plate, drizzle with oil, and garnish with hazelnuts and microgreens.
Tips for Success
6
The leeks can be charred in advance and refrigerated, then brought to room temp before mixing.
Don’t skimp on the char—it’s essential for depth of flavor.
Use hazelnut oil for extra richness if you have it.
Variations
7
Add a pinch of smoked paprika or crushed red pepper flakes for extra kick.
Substitute shallots or spring onions if leeks are out of season.
Use this vinaigrette as a base for a warm lentil salad with goat cheese and greens.
Suggested Pairings
8
Drink with: Dry white wine (e.g. Sauvignon Blanc or Grüner Veltliner), or a Belgian saison
Serve with: Poached egg, roasted carrots, seared scallops, or a hearty grain bowl
Occasions: Fall starters, rustic dinners, elegant plant-forward plates
Ingredients For the Charred Leeks
2 large leeks, cleaned and trimmed (white & light green parts only)
1 tbsp olive oil
Salt and black pepper, to taste
For the Vinaigrette
1 tbsp Dijon mustard
1 tbsp red wine vinegar or sherry vinegar
1 tsp maple syrup or honey
¼ cup extra virgin olive oil
Salt and freshly ground black pepper
For Finishing
¼ cup toasted hazelnuts, roughly chopped
Optional: chopped parsley, chives, or microgreens for garnish
Optional base: baby greens, grilled sourdough, or roasted root vegetables
Directions Clean and Prep the Leeks
1
Slice off root ends and dark green tops of the leeks.
Slice leeks in half lengthwise and rinse thoroughly under running water to remove grit.
Pat dry with a towel.
Char the Leeks
2
Preheat a grill pan, cast iron skillet, or broiler until very hot.
Brush leeks with olive oil and season with salt and pepper .
Place cut-side down and cook for 5–7 minutes per side, until they develop deep char marks and are tender (but not mushy).
Remove from heat and let cool slightly.
Chop & Build the Vinaigrette
3
Once cool, finely chop the charred leeks until almost paste-like.
In a bowl, whisk together:
Dijon mustard
Red wine vinegar
Maple syrup
Slowly drizzle in olive oil while whisking until emulsified.
Stir in the chopped leeks. Season to taste with salt and black pepper .
Toast the Hazelnuts
4
While the vinaigrette rests, toast hazelnuts in a dry skillet over medium heat for 5 minutes , stirring often, until golden and fragrant.
Let cool slightly, then roughly chop .
Plate & Serve
5
Option 1 (as a starter salad): Spoon vinaigrette over greens or grilled vegetables , then sprinkle with hazelnuts and herbs .
Option 2 (as a topping): Use over roasted fish, crusty bread, or grain bowls.
Option 3 (elegant plating): Spread on a plate, drizzle with oil, and garnish with hazelnuts and microgreens.
Tips for Success
6
The leeks can be charred in advance and refrigerated, then brought to room temp before mixing.
Don’t skimp on the char—it’s essential for depth of flavor.
Use hazelnut oil for extra richness if you have it.
Variations
7
Add a pinch of smoked paprika or crushed red pepper flakes for extra kick.
Substitute shallots or spring onions if leeks are out of season.
Use this vinaigrette as a base for a warm lentil salad with goat cheese and greens.
Suggested Pairings
8
Drink with: Dry white wine (e.g. Sauvignon Blanc or Grüner Veltliner), or a Belgian saison
Serve with: Poached egg, roasted carrots, seared scallops, or a hearty grain bowl
Occasions: Fall starters, rustic dinners, elegant plant-forward plates
Charred Leek Vinaigrette with Toasted Hazelnuts
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