Here’s a nutty, crunchy take on a French bistro classic, with a smashed hazelnut dressing that soaks into the leeky layers. Look for leeks with long white bases (the tender, sweeter part of the allium), and save the greener tops for your stuffing! If you can find them, pre-toasted hazelnuts save you a step of oven roasting. Trader Joe’s sells them, and they’re actually quite delicious.

Make ahead: You can cook the leeks and make the dressing up to 3 days in advance. (Just hold back on adding the nuts for the dressing until the day of serving.) Keep chilled, covered, in the refrigerator.