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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Recipe Information
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)
Instructions
Trim the ends of the leeks, remove the tough outer leaves, and thoroughly rinse to remove any grit. Slice them into 1-inch rounds.
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.
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.
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.
In a small bowl, whisk together the remaining olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper to create a vinaigrette.
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.
Garnish with freshly chopped parsley and serve immediately, either warm or at room temperature.
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 16.2 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 4716 mg | 205% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 17.6 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 252 mg | 19% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1852 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
