Deep fry the U.S. Frozen Hash Browns in a fryer at 160°C until golden brown. Keep them on the side and crush them when they are cold.
Season the leeks with salt, pepper, and olive oil then grill it on a charcoal grill until the first outside layer is burnt. Keep it cold and take the burnt layer out. Slice it up or cut it in another way you prefer.
Slice the bacon and cook it in a preheated pan until it is crispy.
To make the whole grain mustard dressing, add the whole grain mustard, white wine vinegar, and lemon juice in a bowl. Whisk it together then slowly add the extra virgin olive oil.
Season with salt and pepper.
In a salad mixing bowl, add the crushed U.S. hash browns, charred leeks, and whole grain mustard dressing. Mix well and season with salt and pepper.
Assembly note–Place the crushed U.S. hash browns and leek salad on a serving plate. Pour the crispy bacon on top of the salad and sprinkle with chives.
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