Roasted Leeks with Yogurt and Shaved Toasted Walnuts

Chef Viet Pham came up with this side dish and it comes to the masses via Food and Wine. I say don’t worry about the microplane. Chopping the nuts will give you fine enough bits for garnish as a home chef. 

1 cup plain Greek yogurt
1 1/2 teaspoons finely grated lemon zest
1 teaspoon minced marjoram
1 teaspoon sugar
Kosher salt
Freshly ground pepper
1/4 cup walnut halves
6 very fresh leeks, white and light green parts only, trimmed and halved lengthwise
Extra-virgin olive oil, for drizzling
2 tablespoons fresh lemon juice

Preheat the oven to 375°. In a small bowl, blend the yogurt with the lemon zest, marjoram and sugar. Season with salt and pepper and mix well.

Spread the walnuts in a small cake pan and toast in the oven for 7 to 8 minutes, until browned and fragrant. Transfer to a plate to cool.

Spread the leeks on a baking sheet in a single layer. Drizzle with 3 tablespoons of olive oil and the lemon juice and season with salt and pepper; rub to coat the leeks thoroughly. Roast for about 20 minutes, tossing occasionally, until the leeks are tender, golden and crispy in spots.

Transfer the leeks to a platter or plates.

Coarsely chop half of the walnuts. Using a Microplane, finely shave the rest of the walnuts over the leeks. Drizzle with olive oil and serve with the yogurt sauce.

MAKE AHEAD Refrigerate the yogurt sauce for up to 2 days.