Leeks With Marcona Almonds

Name: Leeks With Marcona Almonds
Ingredients: For the leeks:; 2 quarts water or vegetable broth; 2 T olive oil; 2 garlic cloves, unpeeled; 1 sprig thyme; 1 clove; 1 bay leaf; salt and pepper; 4 large leeks, split, white part only; For the dressing and garnish:; 1 T lemon juice; 1 T sherry vinegar; 1 t balsamic vinegar; 1 t Dijon mustard; 1 large egg yolk; 1 T black truffle oil, optional; 1/2 c olive oil; salt and pepper; 1/2 c arugula; 1/4 c Marcona almonds, sauteed until golden

20 ingredients

1 steps

Ingredients

For the leeks:
2 quarts water or vegetable broth
2 T olive oil
2 garlic cloves, unpeeled
1 sprig thyme
1 clove
1 bay leaf
salt and pepper
4 large leeks, split, white part only
For the dressing and garnish:
1 T lemon juice
1 T sherry vinegar
1 t balsamic vinegar
1 t Dijon mustard
1 large egg yolk
1 T black truffle oil, optional
1/2 c olive oil
salt and pepper
1/2 c arugula
1/4 c Marcona almonds, sauteed until golden

Directions

1

{"0":"Prepare leeks: Combine broth or water, 3 T oil, garlic, thyme, clove, bay leaf and season with salt and pepper. Bring to a boil, reduce to simmer, carefully add leeks, partially cover and simmer until tender, 15-30 min. Cool.","2":"For dressing: Add lemon juice, vinegars, mustard, egg yolk and truffle oil if using to blender jar. Drizzle 1\/2 c olive oil in while blending on high.","4":"To serve: Grill leeks until lightly charred, transfer to serving plate and cut each in half crosswise. Drizzle dressing over leeks and sprinkle with arugula, toasted almonds and cracked black pepper."}