Roasted Leek and Bacon Dressing

I was at the store the other day and saw the leeks. They just looked so pretty and are an ingredient I haven’t used in a long time. It is a staple in a lot of my soups, but I wanted to switch it up. I was thinking about how tasty it would be roasted and then it occurred to me, make a salad dressing! And what dressing isn’t awesome with the addition of bacon. So the other morning on the train to work I wrote out this recipe and viola, here it is! Enjoy!

 Roasted Leek and Bacon Dressing

Roasted Leek and Bacon Dressing

Ingredients:

1 leek
3 slices of crisp bacon
¾ cup olive oil
¼ cup red wine vinegar
1/2 cup water
6 tablespoons lemon juice
1 tablespoon dijon mustard
  salt to taste
  black pepper, fresh ground to taste
2 teaspoons bacon grease plus some to roast the leek with

Leek and Bacon Dressing Ingredients

Directions:

Cut dark green part off top of leek and discard. Slice leek longways down the middle. Rinse under cold running water to remove dirt hiding inside. 

leeks

Rub a small amount of olive oil on cut side and lay in half sheet pan. Roast in 450 degree oven for 20 minutes. Remove and let cool. 

roasted leeks

Add cooled leek, oil, vinegar, lemon juice and mustard to blender. Blend until smooth. 

leek bacon dressing blending

Chop bacon into crumbles. Add to dressing and mix well Salt and pepper to taste.

Serve over dark salad greens (like a Spring Mix). Refrigerate leftovers.

NOTES:

Once you refrigerate, this does thicken, so I found it is best to try and use it all up in the first 2 days. If you need to thin it down again, add equal parts of water and vinegar to the mixture and whisk together. Add additional salt and pepper to balance flavors out again.

Roasted Leek and Bacon Salad Dressing

Roasted Leek and Bacon Dressing
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Ingredients
  1. 1 leek
  2. 3 slices of crisp bacon
  3. 1/2 cup olive oil
  4. 1/4 cup red wine vinegar
  5. 6 tablespoons lemon juice
  6. 1 tablespoon dijon mustard
  7. salt to taste
  8. black pepper, fresh ground to taste
Instructions
  1. Cut dark green part off top of leek and discard. Slice leek longways down the middle. Rinse under cold running water to remove dirt hiding inside.
  2. Rub a small amount of olive oil on cut side and lay in half sheet pan. Roast in 450 degree oven for 20 minutes. Remove and let cool.
  3. Add cooled leek, oil, vinegar, lemon juice and mustard to blender. Blend until smooth.
  4. Chop bacon into crumbles. Add to dressing and mix well Salt and pepper to taste.
  5. Serve over dark salad greens (like a Spring Mix). Refrigerate leftovers.
Notes
  1. Once you refrigerate, this does thicken, so I found it is best to try and use it all up in the first 2 days. If you need to thin it down again, add equal parts of water and vinegar to the mixture and whisk together. Add additional salt and pepper to balance flavors out again.
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