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Bon Appétit

Leeks With Hazelnuts and Tarragon

Leeks With Hazelnuts and Tarragon recipe
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Aneta Florczyk

We’re huge fans of juxtaposing decadence with simplicity. Here the humble leek gets simmered until tender, then dressed up with a bright tarragon vinaigrette, a boiled egg, and toasted hazelnuts to create a memorable side dish. —Danielle Bell and Pablo Osorio, recipe developers and founders of de Porres Dinner Series

What you’ll need

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