Leek and bacon salad with hard-boiled eggs Recipe
A rustic French-style salad where gently cooked leeks meet crispy bacon and hard-boiled eggs. Dishes like this often appear in small country inns as a simple starter before the main course. The flavor is a bit like a cross between a vegetable-and-egg salad and a warm skillet dish.
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
3
Ingredients
- leek only the white and light green part, cut into pieces about 4–5 cm long - 3 piece
- smoked bacon cut into strips or cubes - 100 g
- egg hard-boiled - 3 piece
- wine vinegar - 1.5 tablespoons
- Dijon mustard - 1 teaspoon
- olive oil - 3 tablespoons
- chives finely chopped - 2 tablespoons
- salt for cooking the leeks and seasoning the dressing
- black pepper freshly ground, to taste
Main Ingredient:
leek
Preparation
- Cook the eggs until hard-boiled: place them in a pot with cold water, bring to a boil, cook for 8–9 minutes, then rinse with cold water and set aside to cool.
- Wash the leeks thoroughly, cutting them lengthwise almost to the end to rinse out any sand between the layers. Cut into pieces about 4–5 cm long.
- Bring a large pot of water with a teaspoon of salt to a boil. Add the leek pieces and cook for 8–10 minutes, until tender but not mushy. Drain and briefly rinse with cold water to stop the cooking, then drain very well.
- In a dry frying pan, fry the bacon over medium heat for 5–7 minutes, until golden and crispy. Remove from the heat, leaving the fat in the pan.
- In a small bowl, whisk together the vinegar, mustard, olive oil, a pinch of salt, and pepper. You can add 1–2 tablespoons of the warm bacon fat to give the dressing more flavor. Whisk until smooth and emulsified.
- Peel the hard-boiled eggs and cut them into quarters or thick slices.
- Arrange the leek pieces on a plate or serving platter. Drizzle with the dressing, gently tilting the plate so the dressing runs between the layers.
- Scatter the crispy bacon on top, add the egg pieces, and sprinkle everything with chopped chives. Serve slightly warm or at room temperature.
Storage
In fridge:
2 days
Freezing:
No
Sałatkę przechowuj w lodówce, najlepiej w szklanym pojemniku. Najlepiej smakuje w dniu przygotowania, ale można ją zjeść także następnego dnia – boczek będzie mniej chrupiący.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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