Leek vinaigrette with crispy bacon recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 270 calories / serving
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Try this brilliant dish to enjoy the delicate, sweetness of leeks perfectly complemented by salty bacon.

Bring a pan of salted water to the boil. Trim most of the green tops off the leeks (if using larger ones, cut through them lengthways, but not quite all the way through, so they stay together while being blanched). Add to the pan and simmer for 3-4 minutes, until cooked but firm. Drain well on kitchen paper, remove the outer layer of leaves and divide between 4 plates.

To make the dressing, put the olive oil, vinegar, mustard, shallot, and 1⁄2 tsp each of salt and pepper into a jar. Shake well, then pour over the leeks. The warm leeks will absorb the dressing, so this can be done 10 minutes before serving. 

Chop the bacon into 2cm (1in) pieces, fry until crisp, then drain on kitchen paper. Scatter the bacon and chopped parsley over the leeks and serve immediately.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 20 baby leeks or 12 regular leeks
  • 6 slices dry-cured bacon
  • 2 tablespoon flat leaf parsley, finely chopped
  • For the dressing

  • 60ml (4tbsp) extra-virgin olive oil
  • 30ml (2 tbsp) white wine vinegar
  • 1 tbsp dijon mustard
  • 1 shallot, finely chopped
  • Energy 1130kj 270kcal 14%
  • Fat 21g 30%
  • Saturates 4g 30%
  • Sugars 9g 10%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 11.2g Protein 10g Fibre 10.9g


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