TC Recipe: Warm Leek Salad with Truffle Vinaigrette and Gravlox

November 18 2010

By Chef de Partie Christian Johnston
Suggested Pairing: 2008 Paradox Pinot Gris
Serves 2



  • 2 ea medium leeks, halved lengthwise and washed
  • 4 oz gravlox, thinly sliced
  • 5 ea fingerling potatoes, sliced thin lengthwise


  • 4 T olive oil
  • 1 tsp black truffle peelings, minced
  • 2 tsp shallot, minced
  • ½ tsp garlic, minced
  • 1 T Champagne vinegar
  • salt and pepper


Truffle Vinaigrette: Combine the truffles, shallot, garlic and vinegar in a small bowl. Slowly whisk in the olive oil. Season with salt and pepper to taste.

Bring 2 quarts of salted water to boil in a medium saucepan. Add the leeks and cook until tender (about 10-15 min) Remove the leeks and place in a warm oven. Add the sliced fingerling potatoes to the same boiling water, cook until tender, about 2-5 minutes, and combine them with the leeks. Toss leeks and potatoes with truffle vinaigrette.