You can throw bacon on top of anything and make it amazing. But the leeks in this dish are delicious on their own, and the bacon and vinaigrette just provide the perfect combination. This makes a great side dish with an entree or as one of two salads – we served it with the brussels sprouts that I posted last week.
Recipe adapted from here.
2 cups bacon, cut into pieces
5 large, or 10 small, leaks
1 tablespoon sherry vinegar or red wine vinegar
1 tablespoon dijon mustard
1/2 teaspoon sea salt
3 tablespoons vegetable oil
2 tablespoons olive oil
2 tablespoons parsley, optional
2 hard boiled eggs, cut into slices
1. Start by cooking the bacon until crispy. Once done, transfer it to a towel to dry off, then chop it into small pieces.
2. Next, cook the leeks. Fill a large pot with a couple of inches of water. Cover and bring to a boil. Once the water is boiling, place a steamer over the water, or a colander if you don’t have a steamer, and place the leeks in the colander (I cut my leeks in half to fit). Cook until a fork goes through the leeks easily. This will take 15-30 minutes, depending on their size. Once they are done, let them cool on a plate lined with paper towel.
3. Make the vinaigrette by whisking the vinegar, mustard, and salt. Add the oils and continue whisking. If you are going to use parsley, add it now. Then add almost all of the bacon and set aside.
4. Once the leeks have cooled, cut them in half lengthwise. Arrange them on a plate. Go ahead and boil the eggs. Once done, break of the shells and slice them.
5. Pour the vinaigrette over the leeks and top with the hard boiled egg slices. Top with the remaining bacon bits.