Directions:
- Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise to within 2 inches of root end. Rinse well under cold running water to wash away sand. Cover leeks with cold water in a 12-inch heavy skillet.
- Add salt and 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.
- While leeks simmer, finely chop pancetta, then cook in 1 tablespoon oil over moderately low heat, stirring occasionally, until beginning to brown, about 5 minutes.
- Whisk together vinegar, mustard, remaining 1/4 cup oil, and salt and pepper to taste in a bowl until emulsified.
- Add leeks and gently toss to coat. Serve topped with pancetta and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 458.28 Kcal (1919 kJ) | ||
| Calories from fat | 207.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.09g | 36% | |
|---|---|---|---|
| Cholesterol | 11.34mg | 4% | |
| Sodium | 1498.11mg | 62% | |
| Potassium | 762.14mg | 16% | |
| Total Carbs | 55.78g | 19% | |
| Sugars | 15.89g | 64% | |
| Dietary Fiber | 7.98g | 32% | |
| Protein | 10.55g | 21% | |
| Vitamin C | 48.1mg | 80% | |
| Iron | 8mg | 44% | |
| Calcium | 250.4mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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