Sous Vide Leeks With Vinaigrette
Carolyn Jung is a James Beard Award-winning Bay Area food journalist, whose work has appeared in the San Francisco Chronicle, Every Day with Rachael Ray, Coastal Living, Via magazine, Food Arts, Edible Silicon Valley, Wine Spectator and other publications. She is the fo ...
Pro-level cooking techniques made simple.
Ingredients for 4
5 tablespoons extra virgin olive oil, divided
Kosher or sea salt and freshly ground black pepper
1 small shallot, minced
1 tablespoon champagne vinegar
1 teaspoon Dijon mustard
1/3 pound cooked bay shrimp
Chopped fresh parsley
Set the Anova Sous Vide Precision Cooker to 183ºF (84ºC).
Cut off and discard green tops from leeks. Trim root ends of each leek. Wash leeks well under cool running water, as dirt will often hide in the interior layers. Cut each leek into two or three equal lengths.
Brush leeks with 1 tablespoon olive oil. Season with salt. Place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.
Place the bag in the water bath and set the timer for 1 hour.
Meanwhile, make the vinaigrette: In a small bowl, whisk together minced shallot, vinegar, Dijon mustard, and remaining 1/4 cup olive oil. Season to taste with salt and pepper.
When the timer goes off, remove the bag from the water bath and immediately transfer to an ice bath. Chill leeks until they are cool to the touch.
Divide leeks between four plates. Season with salt. Top each leek with some of the bay shrimp. Spoon over some of the vinaigrette, sprinkle with chopped parsley, and serve.