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.
If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Leek Salad you can check out the following.
This recipe is from our comprehensive Beginning Sous Vide book.
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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.
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