For added glamour, serve this very delicate salad with a wedge of boldly flavorful goat cheese and croutons.
- 4 leeks, ends trimmed
- 2 European greenhouse cucumbers, seeded, peeled and diced
- 1/2 tsp. salt
- 1 cup Champagne vinegar
- 4 shallots, diced
- 4 Tbs. granulated sugar
- 1 Tbs. Dijon mustard
- 1 Tbs. chopped fresh chervil
- 2 Tbs. extra virgin olive oil
Rinse leeks well, being sure to remove grit from between leaves. Slice leeks in half lengthwise, and place flat side down on work surface. Slice thinly crosswise into semicircles. Rinse slices again in cool water, and drain well to remove water.
Place diced cucumbers in mixing bowl, and sprinkle with salt. Set aside for about 1 hour.
Fill large saucepan with water, and bring to a boil over medium heat. Blanch leeks for 1 minute, drain and refresh slices in ice water. Place leeks in container, and refrigerate to chill.
Combine vinegar, shallots, sugar, mustard and chervil in bowl. Whisk together, slowly drizzling in olive oil and black truffle oil until emulsified. Season with salt and pepper.
Squeeze out excess liquid from leeks and cucumbers, and toss with vinaigrette. Arrange on plates, and serve.
Normally, raw or nearly raw foods pair well with lean, crisp, slightly acidic wines. But the flavor controller in this dish is the truffle oil, and that calls for Chardonnay-and a Burgundian one at that. Combine objectives by drinking Chablis-Chardonnay-based wine from a district within Burgundy, which is usually leaner and crisper. Try Jean Dauvissat Chablis Vaillon Premier Cru.
- Calories: 160
- Carbohydrate Content: 26 g
- Fat Content: 6 g
- Fiber Content: 2 g
- Protein Content: 2 g
- Saturated Fat Content: 1 g
- Sodium Content: 280 mg
- Sugar Content: 12 g