Tender Leeks with Bacon Vinaigrette

By Taylor Allen

Serves 4-6

Active Time: 30 minutes

Total Time: 1 hour 15 minutes

2 slices sugar-free, pasture-raised bacon, sliced into half-inch strips
4 large or 8 small leeks
3 tablespoons bacon grease
½ tablespoon apple cider vinegar
1 tablespoon Dijon mustard
½ teaspoon sea salt
1 tablespoon olive oil
1 tablespoon fresh parsley, chopped
2 pasture-raised eggs, medium-hard cooked

Directions

Cook the bacon over medium heat in a skillet until crispy. Transfer the bacon to a paper-towel-lined plate and reserve the rendered fat for the vinaigrette.
After bacon strips have cooled, transfer to a cutting board and chop into bits or pulse in a food processor.
Fill a large pot fitted with a steamer basket with a few inches of water. Bring to a boil and add the leeks, then cook for about 15-30 minutes until tender.
Remove the leeks and let them drain and cool on a plate lined with paper towels.
To make the vinaigrette, whisk together the mustard, salt, and vinegar. Slowly whisk in the olive oil, bacon grease, and reserved fat one tablespoon at a time, until emulsified. Stir in half of the bacon bits and chopped parsley.
Slice the leeks in half. Pour the vinaigrette over them and toss, coating them thoroughly.
Arrange the leeks on a platter, alternating head to tail.
Peel and dice the eggs and scatter them over the platter. Sprinkle with remaining parsley and bacon bits and serve warm.

Chef Taylor Allen attended San Diego Culinary Institute where she acquired knowledge of traditional French cooking techniques. Taylor offers personal, in-home ancestral food preparation and real-food kitchen retrofits. She specializes in GAPS protocol as well as paleo and gluten- and casein-free meals.

Check out other recipes from Taylor Allen:

Roasted Marrow and Baby Beets with Red Kale

Butternut and Pear Puree with Walnut Crème Fraîche

Smoked Salmon Chowder