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Charred Leek Vinaigrette with Toasted Hazelnuts

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

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.

Charred Leek Vinaigrette with Toasted Hazelnuts

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
Clean and Prep the Leeks
1

  1. Slice off root ends and dark green tops of the leeks.

  2. Slice leeks in half lengthwise and rinse thoroughly under running water to remove grit.

  3. Pat dry with a towel.

Char the Leeks
2

  1. Preheat a grill pan, cast iron skillet, or broiler until very hot.

  2. Brush leeks with olive oil and season with salt and pepper.

  3. Place cut-side down and cook for 5–7 minutes per side, until they develop deep char marks and are tender (but not mushy).

  4. Remove from heat and let cool slightly.

Chop & Build the Vinaigrette
3

  1. Once cool, finely chop the charred leeks until almost paste-like.

  2. In a bowl, whisk together:

    • Dijon mustard

    • Red wine vinegar

    • Maple syrup

  3. Slowly drizzle in olive oil while whisking until emulsified.

  4. Stir in the chopped leeks. Season to taste with salt and black pepper.

Toast the Hazelnuts
4

  1. While the vinaigrette rests, toast hazelnuts in a dry skillet over medium heat for 5 minutes, stirring often, until golden and fragrant.

  2. 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

Nutrition Facts

4 servings

Serving size