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Leeks
Mini potatoes and leeks salad
Author:
Les Cultures de chez nous
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Preparation
10
Baking
20
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1 kilo (2 pounds) of Quebec mini potatoes
4 bacon strips sliced into smaller strips
1/2 package of 250 gr (1½ cup) of Les Cultures de chez nous sliced leeks
5 ml (1 teaspoon) of tarragon vinegar
15 ml (1 tablespoon) of old style mustard
15 ml (1 tablespoon) of maple syrup
125 ml (1/2 cup) of olive oil
Salt and pepper
30 ml (2 tablespoons) of finely chopped fresh chive
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Mini potatoes and leeks salad
From
Oct 09
to
Jan 01
Preparation
Cook mini potatoes into salted boiling water and soak into icy water to stop its cooking. Drain and set aside in a large bowl.
In a non-stick pan, cook bacon at medium heat for 5 minutes. Add sliced leeks and cook until bacon is crispy and leeks tenders. If needed, cool down over paper towels to remove fat surplus and set in a large bowl. Set aside.
In a small bowl, whisk mustard, vinegar and maple syrup. Add olive oil while still whisking. Season up to taste. Pour into the large bowl, mix lightly and garnish with chives.
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