Leeks Vinaigrette

Name: Leeks Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon Dijon mustard; 1 teaspoon chopped fresh flat-leaf parsley; 2 kilograms medium leeks; 5 Tbsps extra-virgin olive oil; 57 grams thinly sliced pancetta, chilled; 1 Tbsp red-wine vinegar; 2 teaspoons salt

Need a gluten free, dairy free, and primal side dish? Leeks Vinaigrette could be an amazing recipe to try. This recipe serves 4. One portion of this dish contains around 8g of protein, 24g of fat, and a total of 457 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up pancetta, salt, olive oil, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Leek

Water

Equipment you will use

Frying Pan

Add salt and simmer leeks, uncovered, until tender, 15 to 20 minutes.

Ingredients you will need

Leek

Salt

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

Ingredients you will need

Leek

Water

Ice

Equipment you will use

Paper Towels

Bowl

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.

Ingredients you will need

Pancetta