| Level: | Easy |
| Total: | 22 min |
| Prep: | 10 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 4 medium leeks
- 1/2 teaspoon Dijon mustard
- 2 teaspoons balsamic vinegar
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 teaspoon dried thyme
- 1 slice bacon, cooked crisp, chopped
Instructions
- Remove the dark green portion of the leeks and discard. Cut the leeks in half lengthwise and wash in water, being careful to check all the layers for hidden dirt. Fill a wide pan with water about 1/2-inch high up the sides. Add the leeks, simmer gently for 12 minutes, and then drain.
- Meanwhile, make the vinaigrette. In a small bowl, whisk together the mustard and balsamic vinegar, and then drizzle in the oil to make an emulsion, whisking constantly. Add in the salt, pepper, and thyme. Lay the leeks lengthwise on small serving platter. Sprinkle with the chopped bacon, drizzle with the dressing, and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 208 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 5 mg |
| Sodium | 264 mg |
Reviews
Printed the recipe. Made the recipe. Threw the recipe in the garbage.
M F new york
M F new york
We now love leeks! Easy to make and delicious.
My husband and I enjoyed it. The bacon gives a nice smoky flavor.
This recipe may be good if the food network didn’t bungle the cooking time on the leeks. I watched this episode and thought this might turnout good even with the cost of leeks. Boy was i wrong. The recipe calls for 12 minutes of boiling. I pulled mine off at 11 min because i was worried they would be overcooked and they sure were! The leeks were a ball of soggy mess. No texture, no crunch, it looked like a pile of rotten lettuce.
It might be worth trying this recipe if you are familiar with cooking leeks but DO NOT follow the instructions. Keep an eye on the leeks and pull them out when they are tender i guess.
This was fantastic. We love leeks and have included this one with some of our other recipes with leeks. It is so wonderful, you might want to double the recipe for leftovers for your lunch the next day!
Another winner for Melissa. I didn’t realize how much I loved leaks! We actually grew them in our garden this year. Here it is NOvember in New England and they ready!
Thanks Melissa.
Loved the flavor of the leeks as prepared and served in this manner. I will be making this leek salad again.
Yum! This tastes so French to me. Delish! I think I had too much water in the pan (probably about 1 inch instead of the recommended 1/2 and I think I was closer to the boiling point than simmering, so my leeks got a little mushy and fell apart. Still good though! I also substituted toasted slices almonds for bacon as I am vegetarian.
I’m just starting to try and cook more with leeks.
Very delicious and easy.
Very delicious and easy.
My parents are from Cornwall where leeks reign supreme! Whenever I see a recipe where I can use leeks, I am thrilled. This is not only easy but it is delicious as well. Make sure to follow the washing directions as Melissa suggests because leeks tend to hide dirt.