This Sous-Vide Leeks with Wild Garlic and Smoked Almonds recipe proves that you can create something incredible with just a few simple ingredients. By cooking the vegetables sous vide, you enhance their natural sweetness without needing complicated techniques or many extras. The wild garlic adds a fresh, earthy flavour, while the smoked almonds offer a delightful crunch. This dish highlights the idea that with minimal ingredients and basic cooking methods, you can create something truly special, showing that you don’t need much to make a great meal.
ingredients
- 2 large leeks
- 50g wild garlic leaves
- 40g smoked almonds
- 1 diced shallot
- salt and pepper
For the honey mustard dressing
- 2 tablespoons honey mustard
- 2 tablespoons apple cider vinegar
- 60g pomace oil
- 1 tablespoon lemon juice
- 10g chopped tarragon
- Salt, pepper
instructions
For the vegetables
Prepare the leeks: Trim the leeks by removing the green tops, then wash them thoroughly. Place them in a vacuum-seal bag with a small drizzle of oil. Cook sous vide at 84°C (183°F) for about 40 minutes until they are tender and cooked through.
Prepare the wild garlic: Rinse the wild garlic leaves carefully under cold water to remove any dirt or grit. Set them aside to drain.
Prepare the smoked almonds: Slice the smoked almonds in half and set them aside, ready for garnishing.
Chill the leeks: Once the leeks are cooked, immediately transfer them to a bowl of ice water to stop the cooking process and preserve their colour and texture.
Cut the leeks: After the leeks have cooled, cut them into pieces around 8 cm in length, then slice each piece in half lengthwise for a more elegant presentation.
Roast the leeks: Preheat your roasting pan and roast the leek halves until they caramelise, developing a golden-brown, slightly crispy exterior while maintaining a tender interior.
for the dressing
In a small bowl, whisk together the Dijon mustard, honey, and apple cider vinegar (or white wine vinegar).
Slowly drizzle in the olive oil while whisking constantly to help emulsify the dressing.
Add the lemon juice (if using) and season with salt and pepper.
Whisk until everything is well combined, and adjust the flavours as needed by adding more honey for sweetness or mustard for tang.
Store in a sealed jar in the fridge for up to a week.
To plate up
Arrange the leeks at the centre of the plate, then carefully layer or scatter the remaining ingredients around them. Finish with a generous drizzle of the dressing to tie all the elements together.