Bacon and leek salad with olive oil vinaigrette
This Bacon and Leek Salad features the savory richness of crispy bacon paired with the mild sweetness of leeks, all drizzled with a tangy olive oil vinaigrette. It's an easy and satisfying dish for a light lunch or as a side.
Cook time 30 min
Prep time 20 min
Ingredients:
8 cup leek3 strips bacon
5 tbsp olive oil
1 tbsp vinegar
1 tsp dried parsley
2 tsp salt
1 tsp mustard
The Bacon and Leek Salad with Olive Oil Vinaigrette is a delightful blend of savory and fresh flavors. This recipe combines the rich, smoky taste of bacon with the mild, sweet flavor of leeks, all tied together with a tangy olive oil vinaigrette. Perfect for a light lunch or a side dish, this salad is both easy to make and satisfying.
Instructions:
- Thoroughly clean the leeks by cutting off the dark green tops and roots. Slice them lengthwise and rinse under cold water to remove any dirt or grit.
- Thinly slice the cleaned leeks into half-moons and set aside.
- Place a large skillet over medium heat and add the bacon strips.
- Cook the bacon until it's crispy, turning occasionally to ensure even cooking.
- Once cooked, transfer the bacon strips to a paper towel-lined plate to drain excess grease. Let it cool, then crumble or chop into bite-sized pieces.
- In a small bowl, combine the olive oil, vinegar, dried parsley, salt, and mustard.
- Whisk the mixture vigorously until well combined and emulsified. Taste and adjust seasoning if necessary.
- In a large salad bowl, add the sliced leeks.
- Pour the vinaigrette over the leeks and toss gently to coat evenly.
- Add the crumbled bacon to the salad and toss again to combine all ingredients.
- Transfer the bacon and leek salad to a serving platter or individual plates.
- Optionally, garnish with additional parsley or a sprinkle of freshly ground black pepper for extra flavor.
- Serve immediately and enjoy!
This Bacon and Leek Salad with Olive Oil Vinaigrette is a simple yet sophisticated dish that brings together an array of flavors and textures. By carefully preparing and combining these ingredients, you can create a salad that is both nutritious and delicious. Enjoy this salad as a refreshing addition to any meal!
Bacon and leek salad with olive oil vinaigrette FAQ:
Cook the bacon until it is golden brown and firm to the touch. It should have a nice crisp texture without being burnt.
You can prepare the vinaigrette and the leeks in advance, but it’s best to combine them with the bacon just before serving to maintain freshness and texture.
You can substitute with other types of vinegar, such as apple cider vinegar or white wine vinegar, as they will complement the flavors well.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. However, the salad may lose its crispness after storing.
You can substitute leeks with green onions or shallots, but adjust the quantity based on your taste preference as their flavors differ.
Tips:
- Ensure the leeks are thoroughly cleaned to remove any dirt or grit between the layers.
- Using high-quality olive oil will enhance the flavor of the vinaigrette.
- Crisp the bacon until it's just cooked for the best texture.
- Allow the salad to sit for a few minutes after dressing it to let the flavors meld together.
- You can add a touch of honey to the vinaigrette if you prefer a slightly sweeter dressing.
Nutrition per serving
4 ServingsCalories 140kcal
Protein 4.77g
Carbohydrates 24g
Fiber 3.27g
Sugar 7g
Fat 20g
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