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Poireaux Vinaigrette au Lard Croustillant - Leeks Vinaigrette with Crispy Bacon

by Bertrand Auboyneau with Gwénaëlle Cadoret, featured in Le Bistrot Paul Bert

Published by Abrams

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Introduction

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Le Bistrot Paul Bert

Image of Le Bistrot Paul Bert's Poireaux Vinaigrette — Photo by Annabelle Schachmes

Ingredients

Serves: 2

Metric U.S.

For the vinaigrette

2 tablespoons Dijon mustard
1 tablespoon sherry vinegar
salt and freshly ground black pepper
60 millilitres olive oil
1 tablespoon peanut oil

For the leeks and bacon

6 leeks (as thin as you can find)
4 chives
4 slices bacon
salt and freshly ground black pepper
250 millilitres vinaigrette (see above)
2 sprigs of fresh flatleaf parsley
julienned radishes

For the vinaigrette

2 tablespoons Dijon mustard
1 tablespoon sherry vinegar
salt and freshly ground black pepper
¼ cup olive oil
1 tablespoon peanut oil

For the leeks and bacon

6 leeks (as thin as you can find)
4 chives
4 slices bacon
salt and freshly ground black pepper
1 cup vinaigrette (see above)
2 sprigs of fresh italian parsley
julienned radishes

Method

Poireaux Vinaigrette au Lard Croustillant - Leeks Vinaigrette with Crispy Bacon is a guest recipe by Bertrand Auboyneau with Gwénaëlle Cadoret so we are not able to answer questions regarding this recipe

For the vinaigrette

In a small bowl, combine the mustard and vinegar. Season with salt and pepper, then whisk until thoroughly incorporated.
Add the oils in a very light drizzle while whisking as vigorously as possible. The incorporation of air into the preparation will give it a creamy, thickened consistency.

For the leeks and bacon

Preheat the oven to 180°C/350°F .
Trim off the rough upper ends of the leek greens and the bottom root end. Peel off the outer layer of leaves, then cut them into pieces about 10cm/4 inches long and rinse the leeks under cold running water. Pat them dry and set aside. Rinse the chives under a slow stream of cold water. Thoroughly pat them dry using a paper towel, then finely chop them.
Bring a pot of water to a boil. Add the leeks and cook for 7 minutes until bright green and tender. Immediately transfer the leeks to a bowl of ice water to stop the cooking and maintain their colour. Drain and set aside.
Arrange the bacon slices on a baking sheet lined with parchment paper. Cover the slices with a piece of parchment paper, then place a baking sheet on top to help keep the slices from curling up while baking. Bake for 10 minutes until crisp. Let cool for 30 minutes at room temperature.
Evenly divide the leeks between 2 serving plates. Season with salt and pepper. Spoon the vinaigrette over the top and sprinkle with the chives. Place 2 pieces of bacon on each plate and top with a parsley sprig and julienned radish.

For the vinaigrette

In a small bowl, combine the mustard and vinegar. Season with salt and pepper, then whisk until thoroughly incorporated.
Add the oils in a very light drizzle while whisking as vigorously as possible. The incorporation of air into the preparation will give it a creamy, thickened consistency.

For the leeks and bacon

Preheat the oven to 180°C/350°F .
Trim off the rough upper ends of the leek greens and the bottom root end. Peel off the outer layer of leaves, then cut them into pieces about 10cm/4 inches long and rinse the leeks under cold running water. Pat them dry and set aside. Rinse the chives under a slow stream of cold water. Thoroughly pat them dry using a paper towel, then finely chop them.
Bring a pot of water to a boil. Add the leeks and cook for 7 minutes until bright green and tender. Immediately transfer the leeks to a bowl of ice water to stop the cooking and maintain their colour. Drain and set aside.
Arrange the bacon slices on a baking sheet lined with parchment paper. Cover the slices with a piece of parchment paper, then place a baking sheet on top to help keep the slices from curling up while baking. Bake for 10 minutes until crisp. Let cool for 30 minutes at room temperature.
Evenly divide the leeks between 2 serving plates. Season with salt and pepper. Spoon the vinaigrette over the top and sprinkle with the chives. Place 2 pieces of bacon on each plate and top with a parsley sprig and julienned radish.