- 4 leeks, white parts only, washed and cut in half vertically
- Sea salt and freshly ground pepper
- ½ cup extra-virgin olive oil plus 1 tablespoon
- Juice of ½ lemon
- ¼ cup champagne vinegar
- ¼ cup chopped mixed herbs such as mint, parsley, basil, oregano and chives
- 1 tablespoon Dijon mustard
Assemble the sous vide machine according to manufacturer’s directions and preheat the water bath to 183°F/84°C.
Season the leeks with salt and pepper and brush with 1 tablespoon of olive oil. Place the leeks in a large resealable plastic freezer and add the lemon juice. Seal the bag using the water disbursement method. Place the bag in the water bath and set the timer for 1 hour.
Meanwhile make the vinaigrette by whisking together the olive oil, champagne vinegar, herbs and Dijon mustard. Season to taste. Set aside until ready to use.
Remove the bag from the water bath and transfer the leeks to a platter. Whisk any liquid remaining in the bag in with the vinaigrette. Drizzle the leeks with the vinaigrette and serve warm with your favorite entrée
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