TC Recipe: Warm Leek Salad with Truffle Vinaigrette and Gravlox
By Chef de Partie Christian Johnston
Suggested Pairing: 2008 Paradox Pinot Gris
Serves 2
Ingredients |
Dressing |
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Preparation |
| 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. Enjoy. |
