This week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen is a classic bistro dish – leeks with bacon-mustard vinaigrette. And by “classic” we mean it really should not be messed with. As in, the bacon is a David addition. His partner, Romain, raised his eyebrows when he first say David preparing this dish and adding bacon to the vinaigrette (which is most definitely not a traditional choice) but it’s so delicious that all was forgiven.
There’s not much to say about this: steam leeks, top with vinaigrette. Serve. Typically this dish is topped with hard boiled eggs, chopped up, but I was serving this with meat so I left them off. (meat + bacon + eggs = a little bit too much protein). And it made a fine side dish though I happen to think that with the egg and a bit of fresh baguette, this would make a fine light lunch on its own too.
Get the recipe for David Lebovitz’s Leeks with bacon-mustard vinaigrette on page 88 My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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