Branching out of my usual side dish of leeks softened in butter, I decided to braise them in chicken stock and white wine. I continued in the French theme by dressing them with a mustard vinaigrette. And of course, bowing to the bacon gods, I sprinkled a few bacon bits on top.
A simple, yet elegant first course.
Because leeks trap lots of dirt inside its layers, it's important to cut them open to wash. In order to maintain the integrity of the shape, though, leave the root attached to that it will hold together the layers.
1 tbs. butter
4 leeks, cut in half and washed.
1 sprig thyme
1/4 cup white whine
1 cup chicken or vegetable broth
2 slices bacon, diced
1 cup arugula
salt and black pepper
1. Melt butter in a skillet, add the leeks in a single layer, cut side down. Brown a little before adding a sprig of thyme and the wine. Let the wine reduce and then add the stock, salt and pepper to taste.
2. Put leeks in a 350F oven for 20 minute to braise, or until softened. Set aside.
3. Put the diced bacon in a pan in the oven to render the fat and get crispy. Drain the bacon on a paper towel.
4. To serve, dress the arugula in mustard vinaigrette and put on plate. Lay the leeks on the plate and sprinkle bacon bits on top.
1 tsp. whole grain mustard
2 tsp. red wine vinegar
1/4 cup extra virgin olive oil
salt and pepper to taste
Whisk everything together.