Sous Vide Leek Salad
This sous vide leek salad is great as a starting or side course for a poached fish or roasted chicken. Cooking the leeks in the sous vide bath renders them very tender and mild.
This recipe is from our comprehensive Beginning Sous Vide book.
Ingredients for Sous Vide Leek Salad
- 9 leeks
- 2 tablespoons fresh thyme
- 1 tablespoon lemon zest
- 2 bay leaves
- 1/4 cup dry white wine
- Salt and pepper
- 1/2 cup olive oil
- 1 leek, white part only, thinly sliced
- 1/2 teaspoon Dijon or country mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh tarragon, chopped
- Salt and pepper
Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!
Cooking Instructions for Sous Vide Leek Salad
At least 40 to 70 minutes before serving
Preheat the water bath to 183°F (83.9°C).
Wash and trim the leeks by cutting off the top green portion and the bottom strings. Cut the root ends in half and add to a sous vide pouch. Add the thyme, lemon zest, bay leaves and white wine to the pouch and seal. Place in the water bath and cook for 30 to 60 minutes.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Take the leeks out of the water bath and place in an ice water bath or in the refrigerator. While the leeks are cooling make the dressing.
Heat 1 tablespoon of the oil in a pan over medium heat. Add the sliced leek and cook until it turns soft, 10 to 15 minutes. Take off the heat and scrape into a bowl.
To the bowl with the sauteed leeks add the mustard, vinegar, salt and pepper and mix together. Slowly whisk in the olive oil.
Take the sous vide leeks out of the pouch and arrange on the plates. Spoon the dressing on top and sprinkle with salt and pepper and the tarragon.
Want Great Sous Vide Recipes?
Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.