Leeks Vinaigrette

2018-01-29

Photos

Leeks Vinaigrette Leeks Vinaigrette Leeks Vinaigrette Leeks Vinaigrette Leeks Vinaigrette Leeks Vinaigrette Leeks Vinaigrette Leeks Vinaigrette Leeks Vinaigrette Leeks Vinaigrette Leeks Vinaigrette Leeks Vinaigrette

Recipe

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. Transfer leeks to a bowl of ice and cold water to stop cooking, then drain and pat dry with paper towels. 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. 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.

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Nutritional Info

This information is per serving.

  • Protein

    8
  • Fat Total

    24
  • Calories

    153
  • Sodium

    51