Speckled Salad with Quinoa, Leek, Bacon & Chervil

Name: Speckled Salad with Quinoa, Leek, Bacon & Chervil
Yield: Serves 4
Ingredients: ⅔ cup (100 g) quinoa, well rinsed; 5 oz (150 g) thinly sliced bacon; about ½ cup (150 ml) dry white vermouth or dry white wine; salt; 2 tbsp olive oil; about ½ cup (150 ml) dry white vermouth or dry white wine; 6 baby leeks; ⅓ cup (75 ml) extra-virgin olive oil; pinch of cayenne; 1 clove garlic, minced; juice of 1 lemon; 2 handfuls baby spinach or arugula; 2 handfuls baby spinach or arugula; 1 bunch fresh chervil; 2 to 3 tbsp poppy seeds; salt and freshly ground black pepper; salt and freshly ground black pepper; ⅓ cup (75 ml) grapeseed oil or other light oil; ⅓ cup (75 ml) grapeseed oil or other light oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

Ingredients

For the Salad

6 baby leeks
2 tbsp olive oil
about ½ cup<

Gluten-free
Winter

Method

Make the salad: Cut the leeks diagonally into ½-inch (1.5-cm) pieces. Rinse them thoroughly, drain well, then fry them in the oil in a saute pan or wok over high heat until they are really hot, but not yet browned, stirring constantly.

Add the vermouth and lower the heat. Put the lid on slightly askew and braise about 20 minutes, stirring occasionally, until the leeks are tender.