Braised Leeks with Warm Pancetta Dressing

Ingredients

• 2 tablespoons finely chopped leek
• 1 garlic clove, crushed
• 1 large carrot, cut into (3-inch) pieces
• 2 tablespoons finely chopped leek
• ¹/₈ teaspoon freshly ground black pepper
• Thyme sprigs (optional)
• 1 large carrot, cut into (3-inch) pieces
• + 31 more ingredients
• • Thyme sprigs (optional)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon kosher salt
  • 1 garlic clove, crushed
  • Cooking spray
  • 1 ½ cups fat-free, less-sodium chicken broth
  • Leeks:
  • 4 leeks, trimmed and halved lengthwise
  • Dash of kosher salt
  • 1 thyme sprig
  • Leeks:
  • 1 teaspoon olive oil
  • 2 tablespoons light brown sugar
  • ¹/₈ teaspoon freshly ground black pepper
  • ¼ cup red wine vinegar
  • ¼ teaspoon freshly ground black pepper
  • 4 leeks, trimmed and halved lengthwise
  • 1 thyme sprig
  • 1 ½ cups fat-free, less-sodium chicken broth
  • ¼ teaspoon freshly ground black pepper
  • Dash of kosher salt
  • 1 teaspoon olive oil
  • ¹/₃ cup finely chopped pancetta (about 1 ounce)
  • Remaining ingredient:
  • Dressing:
  • ¹/₃ cup finely chopped pancetta (about 1 ounce)
  • Remaining ingredient:
  • Dressing:
  • Cooking spray
  • 2 tablespoons light brown sugar
  • ¼ cup red wine vinegar

1. Preheat oven to 325°. 2. To prepare leeks, arrange leek halves in an 8-inch baking dish; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add broth and next 3 ingredients (through 1 thyme sprig). Cut 1 (8-inch) square of parchment paper; lightly coat with cooking spray. Place pa...

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