Leeks with bacon and tarragon recipe

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 215 calories / serving
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leeks with bacon (h)

Trim the tops of the leeks and half lengthways, leaving the last inch of the root end together. Put the leeks in a frying pan, cover with water and boil for 10 minutes. Drain and cut the ends off the larger leeks. Divide between 4 plates.

Meanwhile, fry the bacon in a pan until golden and crisp. For the dressing, warm the oil and vinegar in a pan over a low heat. Whisk in the mustard, then remove from the heat and stir in half the tarragon. Drizzle the dressing over the leeks, then scatter with the bacon and the remaining tarragon to serve.

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  • Ingredients

  • 8 large leeks
  • 6 smoked bacon rashers, sliced
  • 3tbsp extra-virgin olive oil
  • 1tbsp red wine vinegar
  • small handful tarragon leaves, roughly chopped
  • 1tsp wholegrain mustard
  • Energy 890kj 215kcal 11%
  • Fat 14g 20%
  • Saturates 3g 15%
  • Sugars 9g 10%
  • Salt 1g 17%

of the reference intake
Carbohydrate 11.7g Protein 10.3g Fibre 11.8g


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