Leek And Bacon Salad Recipes

PASTA WITH BACON AND LEEKS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
• Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
• Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
• Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.

LEEK, POTATO & BACON BAKE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
• Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of the reserved stock, then spoon over the cream (if using) and cover with foil. Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.

SAUTEED LEEK WITH BACON

Steps:

• In a skillet over medium-high heat, fry the bacon until done. Add the leek and butter and saute until the leek is tender, about 7-8 minutes. Season with salt and pepper. Serve immediately.

LEEKS 'N' BACON

Steps:

• *NOTE: Can use pepper bacon instead in which case you would omit the black pepper seasoning as indicated in the recipe directions.
• Discard green parts of leeks and thinly slice the white parts.
• In large saute pan on medium heat, cook the bacon until crisp. DO NOT burn! Set aside on paper towel. Pour off all but 2 tablespoons of the bacon fat.
• Add the garlic and saute 30 seconds. Then add the leeks and celery sauteeing another 4-5 minutes or until softnened, stirring often.
• Crumble the bacon and stir into the leeks. Season with salt and pepper to taste.

WARM GRAIN SALAD WITH BACON, LEEKS & SPINACH

Steps:

• Boil the farro or quinoa in the stock in a lidded pan until soft to the bite, then drain. Meanwhile, use a pair of scissors to cut the bacon into small strips. Wash the leek and chop finely. Melt the butter with the oil and fry the bacon, leeks and rosemary gently over a medium heat until soft.
• Add the farro to the pan, and stir in the green leaves and chestnuts, if you like. Put the lid on the pan and keep over a low heat until the leaves wilt and the chestnuts warm through. Serve warm or at room temperature.

BACON AND LEEK QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until brown and crispy, about 10 minutes. Remove bacon to a paper towel-lined plate and crumble when cool enough to handle.
• Saute leeks in the bacon fat over medium heat until soft, 4 to 5 minutes.
• Place pie crust in a glass, deep-dish pie pan. Spread leeks over the bottom of the crust, then sprinkle bacon crumbs over top.
• Whisk half-and-half and eggs together in a medium bowl. Toss Cheddar cheese, mozzarella cheese, and flour together in a small bowl. Mix cheese mixture into the egg mixture, then pour into the pie crust. Top with tomato slices and season with salt and pepper.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let stand for 5 minutes before cutting.

BACON AND LEEK WARM POTATO SALAD

Steps:

• Place potatoes in a pot and cover with water. Bring to a boil, salt water and cook until just tender 10 minutes.
• Heat a medium skillet over medium high heat. Add a liberal drizzle of extra-virgin olive oil and the bacon. Cook bacon until crisp.
• Reserve bacon on paper towel lined plate, removing it from the pan with a slotted spoon. Drain some of the fat, leaving about 3 tablespoons in the pan. Add celery and carrots to the pan. While the vegetables cook, cut leeks lengthwise then into half moon slices 1/2- inch thick. Run the leeks under cold water and separate every layer to release the trapped grit. Drain well. Add leeks to sauteed veggies and cook another 4 to 5 minutes until tender. Deglaze the pan with wine and pick up any pan drippings. Reduce heat to low and add chicken stock and thyme.
• Drain potatoes and return to hot pot to cook off water then transfer the potatoes to the skillet with the vegetables and stock. Carefully combine the potatoes and vegetables, add bacon back to the pan then season the warm salad with salt and black pepper, to taste.