Tender Leeks with Bacon Grease Vinaigrette

These Braised Leeks make the perfect unexpected Spring side dish. Comfort food is often rich and heavy, but we think that these silky braised leeks are comforting yet light. These have a sweeter, more mild flavor than onions, served with bacon grease vinaigrette and soft boiled eggs it will be a welcomed change to the typical dinner side.

Active time: 30 minutes - Total time: 1 hour 15 minutes / Serves 4-6

ingredients

• 2 CUPS SUGAR FREE PASTURE RAISED BACON, 1/2 INCH SLICES
• 1/2 TABLESPOON OF APPLE CIDER VINEGAR
• 1 TABLESPOON HOMEMADE DIJON MUSTARD
• 1/2 TEASPOON SEA SALT
• 3 TABLESPOONS BACON GREASE
• 1 TABLESPOON OLIVE OIL
• 1 TABLESPOON FRESH PARSLEY, CHOPPED
• 2 PASTURE RAISED EGGS, MEDIUM/HARD COOKED
• 4 LARGE, OR 8 SMALL LEEKS

method

Cook the bacon over medium heat in a skillet until crispy. Transfer the bacon to a towel lined plate, and reserve the rendered fat for the vinaigrette.

To prepare the leeks, fill a large pot fitted with a steamer basket with a few inches of water. Bring to a boil over high heat and add the leeks, cook for about 15-30 minutes until tender.

Remove the leeks and let drain and cool on a plate lined with paper towels.

Whisk together the mustard, salt, and vinegar. Slowly whisk in the oils, 1 tablespoon at a time until emulsified. Stir in half of the bacon bits, and chopped parsley.

Slice the leeks in half, and arrange on a platter alternating head to tail.

Peel and dice the eggs and scatter them over the platter. Pour the vinaigrette over the leeks and toss coating them thoroughly. Sprinkle with remaining parsley and bacon and serve warm.