In our next installment of cooking with walnuts, we have this side dish I tried out during for a dinner party a couple weeks ago. Overall tasty, but the leeks were a little chewy and could have spent more time on the grill.
•1/3 cup walnuts
•1 garlic clove, finely grated
•2 tablespoons fresh lemon juice
•5 tablespoons olive oil, divided
•Freshly ground black pepper
•2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
•2 large zucchini (about 1 pound), halved lengthwise
•1/2 cup (lightly packed) fresh flat-leaf parsley leaves with tender stems
Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 tablespoons oil in a large bowl; season with salt and pepper.
Brush leeks and zucchini with remaining 2 tablespoons oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5-8 minutes for leeks, 8-10 minutes for zucchini.
Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.