Leeks Vinaigrette

Ingredients

• Leeks

  (bulb and lower leaf-portion), raw

  8 leek or 712g

• Bacon

  Raw, cured pork

  3 strip or 36g

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Red wine vinegar

  1 tbsp or 15g

• Parsley

  Raw

  1 tsp or 1g

• Salt

  Table

  2 tsp or 12g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

Directions

1. Cook the bacon until crispy, then thinly slice it.
2. Trim the dark green tops and root ends of the leeks, then halve them lengthwise, leaving the root end intact. Rinse thoroughly under cold water to remove any sand.
3. Place the leeks in a 12-inch heavy skillet, cover with cold water, add salt, and simmer uncovered until tender, about 15 to 20 minutes.
4. Transfer the leeks to a bowl of ice water to stop cooking, then drain and pat dry with paper towels.
5. In a pan, cook the sliced bacon in 1 tablespoon of olive oil over moderately low heat until it begins to brown, about 5 minutes.
6. In a bowl, whisk together the vinegar, mustard, remaining olive oil, and salt and pepper to taste until emulsified.
7. Add the leeks to the vinaigrette and gently toss to coat. Serve topped with the cooked bacon and parsley.