- 8 slices, thick cut bacon
- 3 large leeks, about 1 lb salt
- 1 Tbsp dijon mustard
- 1 Tbsp whole grain mustard
- 2 Tbsp red wine vinegar
- 6 Tbsp 51-49® Extra Virgin Olive Oil and Canola Blend
- 2 Tbsp chopped capers
- 2 Tbsp chopped cornichons
- ½ cup chopped herbs such as parsley and dill
Leeks and bacon come together in perfect harmony in this recipe, elevated by 51-49® Extra Virgin Olive Oil and Canola Blend, which transforms into a tangy mustard vinaigrette. Salty capers and cornichons bring balance to this elegant and easy-to-prepare appetizer that’s perfect for almost any occasion.
Heat a large pan over medium heat and cook the bacon in a single layer until crisp and golden, around 7–9 minutes. Transfer bacon to a papertowel- lined plate, then once cool, tear them into bite size pieces.
Trim the leeks, removing the tough outer layers and root ends, then slice a lengthwise slit down each leek. Soak in a bowl of warm water, swishing vigorously, and removing any dirt or sand.
Boil a medium pot of water with salt, similar to how you would for pasta. Add the leeks to the pot of boiling water, cover, and simmer until tender but with some structure, about 10 minutes. If the leeks don’t initially fit, gently press them down into the water as the submerged parts soften. Once tender, transfer the leeks to a platter and let cool to room temperature.
Vinaigrette: In a bowl, whisk together the mustards and vinegar until dissolved, then add the 51-49® oil to create a thick sauce. Season with salt and pepper to taste.
To serve, place the leeks on a serving platter or individual plates, drizzle with the mustard vinaigrette, and top with cornichons, capers, herbs, and bacon.