Directions:
- Trim the tops of the leeks and half lengthways, leaving the last inch of the root end together. Put the leeks in a frying pan, cover with water and boil for 10 minutes. Drain and cut the ends off the larger leeks. Divide between four plates.
- Meanwhile, fry the bacon in a pan until golden and crisp.
- For the dressing, warm the oil and vinegar in pan over a low heat. Whisk in the mustard, then remove from the heat and stir in half the tarragon. Drizzle the dressing over the leeks, then scatter with the bacon and the remaining tarragon to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 375.4 Kcal (1572 kJ) | ||
| Calories from fat | 243.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.05g | 42% | |
|---|---|---|---|
| Cholesterol | 27.72mg | 9% | |
| Sodium | 327.9mg | 14% | |
| Potassium | 405.36mg | 9% | |
| Total Carbs | 25.4g | 8% | |
| Sugars | 7.13g | 29% | |
| Dietary Fiber | 3.6g | 14% | |
| Protein | 9.07g | 18% | |
| Vitamin C | 21.4mg | 36% | |
| Iron | 3.6mg | 20% | |
| Calcium | 108.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 159.62 Kcal (668 kJ) | ||
| Calories from fat | 103.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.5g | 42% | |
|---|---|---|---|
| Cholesterol | 11.79mg | 9% | |
| Sodium | 139.43mg | 14% | |
| Potassium | 172.37mg | 9% | |
| Total Carbs | 10.8g | 8% | |
| Sugars | 3.03g | 29% | |
| Dietary Fiber | 1.53g | 14% | |
| Protein | 3.86g | 18% | |
| Vitamin C | 9.1mg | 36% | |
| Iron | 1.5mg | 20% | |
| Calcium | 46mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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