Leek Vinaigrette with Crispy Pancetta
From the CorkSavvy Kitchens
Serves 4
8 medium leeks
2 oz. pancetta, diced
½ cup + 1 tablespoon extra-virgin olive oil
2 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped tarragon leaves
½ teaspoon salt, plus additional for salting water
Freshly ground pepper
Cut off dark green tops of leeks and trim root ends, leaving enough to hold the leaves together, and halve lengthwise. Rinse well under cold running water to wash away any grit stuck between the leaves. Cover leeks with cold salted water in a large heavy skillet. Simmer leeks, uncovered, until tender, 15 to 20 minutes.
Transfer leeks to a bowl of ice and cold water to stop cooking, then drain and pat dry with paper towels and place on serving platter.
While leeks simmer, cook pancetta in 1 tablespoon olive oil over medium heat until crisp and brown, about 5 minutes.
Meanwhile, whisk together the vinegar, mustard, salt and freshly ground pepper in a small bowl. Gradually whisk in the olive oil in a steady stream until it is a smooth, slightly thick dressing. Drizzle the vinaigrette evenly over the leeks. Sprinkle with pancetta, parsley, and tarragon.
Wine Suggestion: Amisfield Pinot Gris 2006 complement the dish with it's crisp, bright acidity. For more information.
