Leek and Bacon Salad
Elevate your salad game with this irresistible Leek and Bacon Salad, a warm and hearty dish that combines tender blanched leeks, crispy bacon, and a zesty Dijon-honey vinaigrette. This quick and flavorful recipe is ready in just 25 minutes and is perfect for serving as a side dish or a light main course. The leeks are cooked to perfection, holding their shape while soaking up the savory notes from the bacon and the tangy dressing. Optional toasted walnuts add a delightful crunch, while fresh parsley provides a pop of color and freshness. Whether served warm or at room temperature, this salad is a crowd-pleaser that's packed with flavor and texture. Ideal for busy weeknights or elegant gatherings, it’s a must-try for anyone looking to transform simple ingredients into a standout dish!
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Ingredients
- 3 leeks
- 200 grams bacon
- 3 tablespoons olive oil
- 1.5 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 50 grams walnuts (optional)
Directions
Step 1
Trim the ends of the leeks, remove the tough outer leaves, and thoroughly rinse to remove any grit. Slice them into 1-inch rounds.
Step 2
Bring a pot of salted water to a boil. Add the leek rounds and blanch for 3-4 minutes until tender but still holding their shape. Drain and set aside to cool slightly.
Step 3
In a large skillet over medium heat, cook the bacon until crispy, about 5-7 minutes. Remove the bacon from the pan and place it on a plate lined with paper towels to drain. Once cooled, crumble the bacon into bite-sized pieces.
Step 4
In the same skillet, reduce the heat to low and add 1 tablespoon of olive oil. Add the blanched leeks and cook gently for 2-3 minutes, just enough to warm them through and add a bit of color. Remove from heat.
Step 5
In a small bowl, whisk together the remaining olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper to create a vinaigrette.
Step 6
In a large serving bowl, combine the warm leeks, crumbled bacon, and optionally chopped walnuts. Drizzle the vinaigrette over the salad and toss gently to coat.
Step 7
Garnish with freshly chopped parsley and serve immediately, either warm or at room temperature.
Nutrition Facts
| Serving size | (604.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1846.4 |
| Total Fat 147.2g | 0% |
| Saturated Fat 33.7g | 0% |
| Polyunsaturated Fat 16.2g | |
| Cholesterol 198mg | 0% |
| Sodium 4716.5mg | 0% |
| Total Carbohydrate 54.8g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 17.6g | |
| Protein 79.7g | 0% |
| Vitamin D 32IU | 0% |
| Calcium 252.5mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 1851.9mg | 0% |
Source of Calories