David Lebovitz's Leeks with Mustard-Bacon Vinaigrette

All week long David Lebovitz -- professional cook, baker, and blogger -- will be sharing recipes from his new book, My Paris Kitchen. Follow along to win one of six copies we're giving away -- and find out why Paris really is always a good idea.

Today: A spring market vegetable with Parisian street style -- plus how to prep it to perfection. 

Traditionally leeks for leeks vinaigrette were cooked in a big pot of boiling water. However, it’s better to steam them, which prevents them from getting waterlogged. Smaller leeks, which appear in the springtime in Paris markets, are preferable for this dish because they’re quite tender, although larger leeks are just fine, too. Just make sure that you clean the leeks very well, and cook them until they’re completely soft all the way through. 

When my partner Romain and I made this together and plated up the leeks, I got an unexpected lesson in the art of arranging the leeks, or poireaux: I learned that it’s imperative you lay them with the queue (tail) alternating with the tête (head). So I recommend you follow those instructions, if you don’t want to raise any Parisian eyebrows.

Leeks with Mustard-Bacon Vinaigrette

Serves 4 to 6

2 cups (200 grams) thick-cut smoked bacon, cut into lardons
1 tablespoon sherry vinegar or red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sea salt or kosher salt
3 tablespoons neutral-tasting vegetable oil
2 tablespoons olive oil
2 tablespoons chopped flat-leaf parsley
5 large or 10 small leeks, cleaned
2 hard-cooked eggs

See the full recipe (and save and print it) here.

We're giving away a little piece of Paris every day this week! To enter to win today's copy of My Paris Kitchen, tell us in the comments: What's your favorite spring vegetable to bring home from the market? We'll pick six winners at random this Friday, May 2nd!

Photos excerpted from the book My Paris Kitchen by David Lebovitz. © 2014 by David Lebovitz. Reprinted by permission of Ten Speed Press. All rights reserved.