Poireaux Vinaigrette
Adapted from David Lebovitz's My Paris Kitchen
Yield: 4-6 servings
Ingredients
Vinaigrette
1 Tbsp sherry vinegar or red wine vinegar
1 Tbsp Dijon mustard
Sea Salt or Kosher Salt
3 Tbsp neutral-tasting vegetable oil
2 Tbsp olive oil
2 Tbsp chopped fresh flat-leaf parsley
2 c thick-cut smoked bacon, cut into lardons
5 large or 10 small leeks, cleaned
2 hard-cooked eggs
Instructions
To make the vinaigrette: Cook the bacon over medium heat in a skillet until nearly crisp. Transfer the bacon to a paper towel to drain. When cool, chop the bacon into pieces the size of tiny peas.
Whisk together the vinegar, mustard and salt. Whisk in the oils, one tablespoon at a time (the sauce may emulsify, which is fine), them stir in 1 tablespoon of the parsley and two-thirds of the bacon. Set aside.
To prepare the leeks: Fill a large pot, fitted with a steamer, with a couple of inches of water. Bring to a boil over high heat and add the leeks. Cook the leeks until tender (when you poke them with a sharp knife, there should be no resistance at the root ends). Smaller leeks will take approximately 15 minutes; larger leeks will take approximately 30 minutes.
Remove the leeks and let drain on a plate lined with paper towels. Cut the leeks in half crosswise, and arrange on a serving platter, alternating them head to tail.
Peel and dice the hard-cooked eggs and scatter them over the leeks. Pour the vinaigrette over the leeks and toss them and the pieces of egg in the dressing so they are thoroughly coated. Scatter the remaining bacon pieces and parsley over the salad.