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

  Freeze-dried

  1 tsp or 0.1g

• Salt

  Table

  2 tsp or 12g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

Directions

1. Cook bacon, then thinly slice.
2. Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise to within 2 inches of root end. Rinse well under cold running water to wash away sand. Cover leeks with cold water in a 12-inch heavy skillet. Add salt and simmer leeks, uncovered, until tender, 15 to 20 minutes.
3. Transfer leeks to a bowl of ice and cold water to stop cooking, then drain and pat dry with paper towels.
4. While leeks simmer, finely chop pancetta, then cook in 1 tablespoon oil over moderately low heat, stirring occasionally, until beginning to brown, about 5 minutes.
5. Whisk together vinegar, mustard, remaining 1/4 cup oil, and salt and pepper to taste in a bowl until emulsified. Add leeks and gently toss to coat. Serve topped with pancetta and parsley.