Bacon and leek salad with olive oil vinaigrette
Savor the delicious blend of crisp bacon and tender leeks in our bacon and leek salad with a zesty olive oil vinaigrette. Perfectly seasoned with dried parsley, mustard, and a hint of salt, this refreshing salad is an easy-to-make delight for any meal. Ideal for those who enjoy a mix of savory and tangy flavors.
- 09 Jun 2024
- Cook time 30 min
- Prep time 20 min
- 4 Servings
- 7 Ingredients
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.
Ingredients:
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!
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 140kcal | 6% |
| Protein | |
| Protein 4.77g | 3% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 3.27g | 9% |
| Sugar 7g | 7% |
| Fat | |
| Fat 20g | 23% |
| Saturated 3.16g | 11% |
| Cholesterol 6mg | - |
| Vitamins | |
| Vitamin A 150ug | 16% |
| Choline 22mg | 4% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 1.35mg | 8% |
| Vitamin B6 0.45mg | 26% |
| Vitamin B9 110ug | 29% |
| Vitamin B12 0.07ug | 3% |
| Vitamin C 22mg | 24% |
| Vitamin E 1.67mg | 11% |
| Vitamin K 88ug | 70% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.22mg | 0% |
| Iron, Fe 3.83mg | 35% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 360mg | 10% |
| Selenium, Se 5ug | 10% |
| Sodium, Na 1310mg | 87% |
| Zinc, Zn 0.41mg | 4% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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