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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Epicurious. Ingredients:
8 medium leeks (3 1/2 lb) |
2 teaspoons salt |
2 ounces thinly sliced pancetta, chilled |
5 tablespoons extra virgin olive oil |
1 tablespoon red wine vinegar |
1 teaspoon dijon mustard |
1 teaspoon chopped fresh flat-leaf parsley |
Directions:
1. Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise to within 2 inches of root end. Rinse well under cold running water to wash away sand. Cover leeks with cold water in a 12-inch heavy skillet.
2. Add salt and simmer leeks, uncovered, until tender, 15 to 20 minutes.
3. Transfer leeks to a bowl of ice and cold water to stop cooking, then drain and pat dry with paper towels.
4. While leeks simmer, finely chop pancetta, then cook in 1 tablespoon oil over moderately low heat, stirring occasionally, until beginning to brown, about 5 minutes.
5. Whisk together vinegar, mustard, remaining 1/4 cup oil, and salt and pepper to taste in a bowl until emulsified.
6. Add leeks and gently toss to coat. Serve topped with pancetta and parsley.
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