{"id":5462,"date":"2004-12-06T10:30:27","date_gmt":"2004-12-06T17:30:27","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=5462"},"modified":"2010-05-31T10:30:54","modified_gmt":"2010-05-31T17:30:54","slug":"leeks-vinaigrette","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=5462","title":{"rendered":"Leeks Vinaigrette"},"content":{"rendered":"

8 medium leeks (3 1\/2 pounds) <\/span><\/p>\n

2 tsp. salt <\/span><\/p>\n

2 oz thinly sliced pancetta, chilled <\/span><\/p>\n

5 T. extra-virgin olive oil <\/span><\/p>\n

1 T. red-wine vinegar <\/span><\/p>\n

1 tsp. Dijon mustard <\/span><\/p>\n

1 tsp. chopped fresh flat-leaf parsley <\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

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 T. oil over moderately low heat, stirring occasionally, until beginning to brown, about 5 minutes. Whisk together vinegar, mustard, remaining 1\/4 C. 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

8 medium leeks (3 1\/2 pounds) 2 tsp. salt 2 oz thinly sliced pancetta, chilled 5 T. extra-virgin olive oil 1 T. red-wine vinegar 1 tsp. Dijon mustard 1 tsp. chopped fresh flat-leaf parsley \u00c2\u00a0 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…<\/p>\n

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