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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. For more sous vide recipes and tips you can check out our other books: Sous Vide: Help for the Busy Cook - Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule and Sous Vide Grilling. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.

Sous Vide Leek Salad Recipe

By Jason Logsdon
Published August 14, 2012
Cooking Time: 30 to 60 Minutes (why the range?)
Temperature: 183°F / 83.9°C
Serves: 6 People as a side or starter

Sous Vide Leek Salad Ingredients

For the Leeks

9 leeks
2 tablespoons fresh thyme
1 tablespoon lemon zest
2 bay leaves
1/4 cup dry white wine
Salt and pepper

For the Dressing

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

Sous Vide Leek Salad Instructions

Pre-Bath

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.

Finishing the Sous Vide Leek Salad

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.

This recipe is from our comprehensive Beginning Sous Vide book. For more sous vide recipes and tips you can check out our other books: Sous Vide: Help for the Busy Cook - Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule and Sous Vide Grilling. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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