Leeks With Vinaigrette
Serve warm or room temperature with a flavourful vinaigrette.
Servings: 4 servings
Calories: 205kcal
Ingredients
- 2 leeks
- 2 strips bacon cooked til crisp and crumbled
- 1 shallot minced
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar can substitute white wine vinegar
- 4 tablespoon extra-virgin olive oil
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Add 2 strips of bacon to a fry pan and cook over medium high heat until crisp. Drain fat from bacon, pat bacon strips on a paper towel. Allow to cool and then crumble.
- Trim root end of leeks, dark green tops and any tough outer leaves. Cut leeks in half vertically. Fan the layers under running water thoroughly to remove all sandy grit. Cut the leeks roughly in half horizontally. You should have 8 pieces about 2-3" long.
- To steam - bring water to a boil and place leeks in a single layer in steam basket. Stem 5-7 minutes until they are tender.To sauté- bring a few inches of water to a boil in a skillet. Place leeks in a single layer in a large skillet. Cover and allow leeks to cook 5-7 minutes until tender.
- Drain leeks and remove to serving plate(s). Top with crumbled bacon.
- Combine shallot, mustard and vinegar in a small dish. Whisk in olive oil. Add salt and pepper and mix well.
- Drizzle dressing over leeks and serve. You can serve leeks warm or at room temperatur.
- Leftover leeks will keep a day or so in the fridge.
Nutrition
Calories: 205kcal | Carbohydrates: 8g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 271mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 749IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg