Compressed Apricot Salad

Serves 4


  • 4 ripe apricots
  • 2 tablespoons (30 ml) simple syrup
  • 1 lemon, for zest and juice, divided use

For the salad

  • Juice of the lemon
  • 1 tablespoon (15 ml) champagne vinegar
  • ½ teaspoon (2.5 ml) good balsamic vinegar
  • ½ teaspoon (2.5 ml) dried minced shallots
  • Sea salt and freshly ground pepper to taste
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 2 cups (40 g) fresh arugula, well washed and dried
  • 2 tablespoons (30 ml) sliced almonds


  1. Cut the apricots in half and remove the pit, then slice the halves into thin rounds.
  2. Drizzle the rounds with the honey and sprinkle with the lemon zest.
  3. Put the apricots in a single layer into a vacuum pouch and vacuum seal on high, if using a chamber vacuum sealer. (Use the ‘Normal’ and ‘Moist’ settings on a suction vacuum sealer, but watch carefully and force the seal before any liquid rises into the suction chamber. See these instructions for tips.)
  4. In a small bowl, mix together the lemon juice, vinegars, shallots salt and pepper and let it marinate for a few minutes for the flavors to combine.
  5. Whisk in the olive oil in a steady stream.
  6. Put the arugula into a salad bowl, drizzle the dressing over the leaves, and toss to lightly coat.
  7. Open the pouch and remove the apricot slices. Arrange them on four chilled salad plates, top each with a mound of dressed arugula, and sprinkle the sliced almonds over the plates.

Compress fresh apricots for a sous vide apricot salad with SousVide Supreme

Warm Assorted Broccoli Salad

Warm Broccoli Salad Sous Vide …with Pachino cherry tomatoes, Tuscan olives and anchovies
Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita, A Tuscan Cookery School)
Serves 6 to 8


  • 4 heads assorted broccoli (romanesco, cauliflower, broccoli), washed and cut into florettes
  • 12 cherry tomatoes
  • 10 pitted Tuscan olives
  • 4 anchovy fillets, rinsed from salt and cut in pieces
  • 6 tablespoons (90 ml) extra virgin olive oil, divided use
  • salt and pepper to taste


  1. Fill and preheat the SousVide Supreme water oven to 183F/84C.
  2. In a bowl, season the broccoli with salt and pepper and drizzle with about half the olive oil, tossing to coat.
  3. Put the seasoned florettes into a cooking pouch and vacuum seal tightly.
  4. Submerge the pouch in the water oven to cook for 45 minutes.
  5. Meanwhile quarter the cherry tomatoes and put them into a bowl with the olives and anchovies.
  6. Once the florettes are cooked, open the pouch and drain away any accumulated liquid. Transfer the broccoli to the bowl containing the olives and anchovies, drizzle with the remaining olive oil, and season to taste with the salt and pepper. Toss and serve.

Southwestern Chicken Salad

Southwestern Chicken Salad photo Rachael YerkesCourtesy of Rachael Yerkes (EazyPeazyMeals)
Serves 2 to 4


  • 2 chicken breasts (boneless and skinless)
  • Salt and pepper to taste
  • Fresh salad greens for plating
  • 1 can corn, drained
  • 1 can black beans, drained
  • 1 tomato, diced
  • Creamy Tomatillo Dressing (recipe follows)

For the Southwestern Sauce

  • 1 chipotle chili in adobo sauce
  • 1 teaspoon (5 ml) minced garlic
  • 1 tablespoon (15 ml) white wine vinegar
  • A squeeze of fresh lime juice
  • ½ tablespoon (7.5 ml) honey
  • 1 tablespoon (15 ml) nonfat plain Greek yogurt or sour cream
  • 1 teaspoon (5ml) paprika
  • 1 teaspoon (5 ml) cumin
  • ¼ teaspoon (1.25 ml) coriander


  1. Fill and preheat the SousVide Supreme water oven to 140F/60C (or your preferred temperature for chicken breast.)
  2. Dice the chicken breasts to about ½ inch (2.5 cm) and season with salt and pepper.
  3. Put all the sauce ingredients into a blender or food processor and puree until smooth. (You can mix by hand, but be sure to chop the chipotle very finely first.)
  4. Toss the uncooked chicken in the sauce, put into a cooking pouch, and vacuum seal on Moist setting, if available. Take care not to pull the sauce into the sealing chamber by forcing the seal if needed.
  5. Submerge the pouch to cook for approximately 1 hr (but no more than 4 hours)
  6. Meanwhile, make the dressing (recipe below).
  7. Remove the chicken and quick chill in the pouch, submerged in an ice water bath (half ice, half water) or enjoy immediately hot.  Serve over a bed of crisp greens, with a mound of corn, black beans, and tomatoes, all drizzled with the Creamy Tomatillo Buttermilk Ranch dressing. Alternatively, serve as a sandwich or wrap.

Creamy Tomatillo Buttermilk Ranch Dressing


  • 1¾ cups (211 g) sour cream
  • 1 tomatillo, paper husk removed
  • ½ jalapeño, stemmed and seeded
  • ½ cup (120 ml) buttermilk
  • 1 teaspoon (5 ml) chili powder
  • 1 teaspoon (5 ml) cumin
  • 1 teaspoon (5 ml) dried coriander
  • ½ bunch (about ¾ cup/30 g) cilantro, divided use
  • 1 tablespoon (15 ml) lime juice
  • 1 teaspoon (5 ml) dried chives
  • 1 teaspoon (5 ml) minced garlic


  1. Put all ingredients into the blender (reserving half the cilantro)
  2. Blend until smooth.
  3. Add the remaining cilantro and pulse just a few times to maintain some visible green bits or finely chop it by hand and stir it in.

Frisee Salad with Winter Spiced Poached Pears

Poached Pear Salad Recipe and photo courtesy of Liz Harris (Floating Kitchen)
Serves 4 (or 8 as a starter)

For the pears

  • 2 firm pears, peeled, halved and cored (Bosc or similar)
  • 3 cardamom pods, lightly crushed
  • 1/4 cup (60 ml) maple syrup (Grade B, if you can find it)
  • 1 tablespoon (15 ml) brandy
  • 1/2 fresh vanilla bean, split and seeds scraped

For the dressing and salad

  • 3 tablespoons (45 ml) champagne or white wine vinegar
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1 tablespoon (15 ml) reserved poaching liquid
  • 1/8 teaspoon (1.25 ml) salt
  • 1/8 teaspoon (1.25 ml) pepper
  • 2 small heads frisee
  • 1 cup (120 g) walnuts, toasted
  • 1 cup (115 g) blue cheese, crumbled

For the pears

  1. Fill and preheat the SousVide Supreme water oven to 158F/70C.
  2. Put the pear halves and the cardamom pods into a large cooking pouch.
  3. In a small bowl, combine the maple syrup, brandy, and vanilla bean seeds and pour this mixture over the pears in the cooking pouch.
  4. Vacuum seal the pouch on the Moist setting, if available, being very careful not to suck the liquid up into the vacuum sealer. Alternatively, you can use a large zip-closure cooking pouch and use the displacement method to remove as much air from the pouch as possible before sealing it closed.
  5. Submerge the cooking pouch in the water oven to cook for 30 to 40 minutes.
  6. Carefully remove the cooking pouch; the pears should be soft, yet still retain a little bit of resistance. Remove them from the cooking pouch and set aside. Reserve 1 tablespoon (15 ml) of the pouch liquid.
  7. Make the dressing; in a small bowl, whisk together the vinegar, olive oil, reserved poaching liquid, salt and pepper.

To plate

  1. Divide the frisee evenly among 4 bowls. Drizzle about 2 tablespoons of dressing over the frisee. Top each portion with a quarter of the walnuts and the blue cheese crumbles, and top with a poached pear half.
  2. Serve immediately.

* If you plan to serve this as a starter for a large meal, go with a slightly smaller serving size. You can cut the pears into quarters, dividing the salad up into 8 plates.

Beetroot Salad with Goat’s Cheese Beignet

#sousvide Beetroot Salad with Goats Cheese Beignets…with beetroot meringue, toasted walnuts, and maple dressing
Courtesy of Jack Lucas (MasterChef UK winner)
Serves: 4
Note: This recipe combines sous vide technique with traditional methods.


For the beetroot

  • 1 bunch (medium) red beets/beetroots, scrubbed and trimmed
  • 1 bunch (medium) yellow beets/beetroots, scrubbed and trimmed
  • 1 bunch small radishes
  • 10 ounces (300 g) assorted salad leaves, including rocket, baby spinach
  • 2/3 cup (75 g) walnuts, lightly toasted in the oven

For the dressing

  • 2 ½ tablespoons (40 ml) sherry vinegar
  • 5 tablespoons (80 ml) Canadian maple syrup
  • Salt and pepper, to taste
  • 2/3 cup (160 ml) rapeseed oil

For the beignets

  • 2 pots (4 ounces/115 g) soft goats cheese
  • 3 tablespoons + 1 teaspoon (50 ml) double cream
  • 2 eggs
  • 2/3 cup (100 g) flour, for dusting
  • 2 cups (150 g) fresh bread crumbs, for rolling

For the meringue

  • 4 egg whites
  • 1 cup (200 g) sugar
  • ¼ cup (60 ml) beet/beetroot juice

For garnishing

  • Additional walnuts, lightly toasted


  1. Fill and preheat the SousVide Supreme water oven to 180F/82C, the traditional oven to 150F/65C (or ‘warm’) and a deep fat fryer to 325F/160 C.
  2. Wash and peel the red and yellow beets/beetroots. Set one beet of each color aside for later use. Cut the remaining beets roughly 8 wedges.
  3. Separate the red and yellow beet/beetroot wedges, putting them in a single layer into separate cooking pouches, with a little oil, salt, and pepper; vacuum seal the pouches.
  4. Submerge the pouches in the water oven to cook for 1 hour, until tender.

Meanwhile, prepare the remaining elements

  1. Make the dressing: put the vinegar, syrup, salt and pepper into a bowl. Add the olive oil in a slow steady stream, while blending with a stick blender or whisking vigorously, to emulsify. Set aside.
  2. Slice the reserved beets/beetroots and radishes into thin slices on a mandolin. Put the slices into a cooking pouch with about 1 tablespoon (15 ml) of the dressing and seal under full pressure, using the Normal and Moist settings on a suction sealer. Take care that the dressing does not flow into the sealing chamber. Manually force the seal with Seal Only function, if needed. Set aside. (These are not cooked, just compressed raw.)
  3. Make the beet/beetroot meringues:
    1. In a bowl, with an electric mixer, beat the egg whites until they form stiff peaks.
    2. With the mixer still running, gradually add in the sugar and continue to beat until all is mixed in. Still beating, add the beetroot juice.
    3. Transfer the pink mixture into a piping bag and pipe onto a parchment-lined baking sheet in small semi-circular domes.
    4. Put the baking sheet into the warm oven for 3 hours until the meringues are cooked through and crisp.
  4. Make the beignets:
    1. In a bowl, beat the cream into the goat’s cheese, mixing until smooth.
    2. Transfer to a piping bag and pipe onto a parchment-lined baking sheet in thick 1-1/2 inch (3 cm) long cylinders.
    3. Put the cylinders into the freezer to firm up for about an hour or two.
    4. Put the flour and the bread crumbs into separate shallow bowl. In a third shallow bowl, beat the eggs with some water to make a wash.
    5. Remove the cylinders the freezer and dust them with the flour.
    6. Dip each dusted cylinder in the egg wash to coat and roll in the breadcrumbs to cover.
    7. When ready to assemble the salads, deep fry the goat’s cheese cylinders in the deep fryer until golden (step 3 below). Transfer to paper towel (kitchen paper) to drain and plate.

To assemble the salad

  1. Lightly dress salad leaves in a large mixing bowl with some of the maple dressing.
  2. Add the cooked beetroot, the compressed ‘raw’ slices, and the toasted walnuts; toss to combine.
  3. Divide the dressed salad among four plates.
  4. Put deep-fried beignets and beetroot meringues on top of each portion.
  5. Drizzle a little more dressing over the salad, scatter a few toasted walnuts on top, and tuck in!

Clementine and Sous Vide Salmon Salad with Wasabi Dressing

Clementine and Sous Vide Salmon Salad with Wasabi Dressing #sousvideCourtesy of Karen Booth of Lavender and Lovage.
Serves 2 as a main, 4 as an appetizer


  • 1 bag (110 g) mixed greens (mache, arugula/rocket, other)
  • 1 large cooked beet (peeled and cut into wedges)
  • 3 ounces (225 g) sous vide cooked salmon, flaked (instructions below)
  • 2 clementines, peeled and segmented (supremes)
  • 4 tablespoons (60 ml) crème fraiche
  • 1 teaspoon (5 ml) wasabi, freshly grated (use less or more to your liking)
  • 1 teaspoon (5 ml) honey


  1. On serving plates (or one large platter) arrange the mixed greens; add the beetroot wedges, the salmon, and finally the clementine supremes.
  2. In a small bowl, whisk together the crème fraiche, wasabi, and honey. Adjust seasonings, adding more wasabi if desired.
  3. Drizzle the dressing over the salad and serve with warm slices of rye or sourdough bread.


To cook the salmon sous vide:

  1. Fill and preheat the SousVide Supreme water oven to 140F/60C.
  2. Remove any pin bones from the salmon, season lightly with salt and pepper, put the pieces into cooking pouch(es) and vacuum seal.
  3. Submerge the pouch(es) in the water oven to cook for 20 to 30 minutes.
  4. Remove the pouch(es) and carefully remove the salmon.

Haricot Vert Salad Sous Vide

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore
Serves 4

SousVide Supreme - Sous Vide Haricot Vert Salad


  • 12 ounces (340 grams) haricots vert or your favorite summer pole beans, trimmed
  • 2 romaine hearts, washed and pulled apart
  • 1 large heirloom tomato, sliced into 8 wedges OR 16 cherry tomatoes, halved
  • 4 sous vide soft-cooked eggs, cut into halves
  • 2 ounces (57 grams) Manchego cheese, grated
  • 16 of your favorite olives
  • Madeline’s Sherry Vinaigrette
  • 1/6 cup (39 ml) sherry vinegar
  • 1 small shallot, peeled and minced
  • 1 tablespoon (15 ml) honey
  • ½ cup (118 ml) extra virgin olive oil
  • Sea salt and freshly ground black pepper, to taste



  1. Fill and preheat the SousVide Supreme water oven to 183F/84C.
  2. Put the trimmed haricots vert into cooking pouches, creating a single layer and vacuum seal.
  3. Submerge the pouches in the water oven and cook for 20 minutes.
  4. Meanwhile, make the vinaigrette
    1. In a small bowl pour the sherry vinegar over the shallots and let them macerate for 15 minutes.
    2. Once macerated, whisk the honey into the shallot mixture until well mixed.
    3. Slowly whisk the olive oil into the mixture.
    4. Season with salt and pepper to taste and set aside.
  5. When the haricots vert are finished cooking, put them into a bowl and toss with ¼ cup of the sherry vinaigrette.
  6. On a large serving platter, arrange the romaine hearts, haricots vert, tomatoes and eggs.  Sprinkle the cheese and olives on top and drizzle the salad with the remaining sherry vinaigrette.

Grilled Steak Salad with Corn and Avocado

Courtesy of Heather (
Grilled Steak Salad with Corn and Avocado #sousvide Serves 4


For the sirloin steak

  • 12 ounces (342 g) top sirloin steak
  • 2 cloves garlic, peeled, crushed and minced
  • 1 teaspoon (5 ml) sea salt
  • 2 teaspoons (10 ml) olive oil
  • fresh ground pepper

For the salad

  • 4 cups (150 g) arugula or other dark leafy green
  • 1/2 cup (115 g) corn kernels (fresh or thawed from frozen)
  • 1 cup (185 g) cherry or grape tomatoes
  • 1 large avocado, peeled, seeded, and sliced
  • Balsamic Vinaigrette (recipe follows)

For the Balsamic Vinaigrette

  • 3 tablespoons (45 ml) balsamic vinegar
  • 1 tablespoon (15 ml) minced fresh parsley
  • 1 teaspoon (5 ml) Dijon mustard
  • 1/8 teaspoon (0.6 ml) salt
  • 1/4 teaspoon (1.25 ml) freshly ground black pepper
  • 1 garlic clove, peeled, crushed and finely minced
  • 2 tablespoons (30 ml) olive oil



  1. Fill and preheat the SousVide Supreme to the temperature for your preferred doneness (120F/49C rare; 134F/56.5C medium rare; 140F/60C medium; 150F/65.5C medium well).
  2. In a small bowl, combine the salt, pepper, olive oil and garlic.
  3. Pat the steaks dry and then give them a rubdown with the garlic-olive oil mixture.
  4. Put the steaks into a cooking pouch and vacuum seal.
  5. Submerge the pouch in the water bath to cook for at least an hour. (No worries if it goes longer.)
  6. When ready to serve, preheat an oiled grill or grill pan to high heat.
  7. Remove the steaks from the pouch bath sear them on the grill for about 30 seconds or so on each side to get a nice, caramelized exterior.
  8. Slice thinly against the grain.
  9. Divide the arugula between four plates or large salad bowls.
  10. Distribute the corn, tomatoes, avocado and steak equally over the arugula.
  11. Drizzle with balsamic vinaigrette and serve!

For the balsamic vinaigrette

  1. In a bowl, whisk all ingredients together- except the olive oil.
  2. Let sit for 5 to 10 minutes to extract and marry the flavors.
  3. In a slow steady stream, whisk in the olive oil.

Butter Lettuce and Haricot Vert Salad

with Citrus Vinaigrette
Serves 4


For the salad

  • 4 ounces (115 g) fresh haricot vert (green beans)
  • 1/2 teaspoon (2.5 ml) kosher salt
  • 4 cups (224 g) butter lettuce, washed, trimmed, and torn into bite size pieces

For the dressing

  • 2 tablespoons (30 ml) Orange Infused Vinegar
  • 1 teaspoon (5 ml) prepared Dijon-style mustard
  • 1/2 teaspoon (2.5 ml) sea salt
  • 1 clove garlic, pressed
  • 1/4 teaspoon (1.25 ml) Herbes de Provence
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon (5 ml) honey or 1/2 packet artificial sweetener*
  • 2 ounces (60 ml) extra virgin olive oil



  1. Prepare the dressing in a salad bowl by combining all dressing ingredients except the olive oil.  Let the mixture sit at room temperature as you proceed.
  2. In a saucepan over medium high heat, bring 4 cups (.9 liter) water to a rapid boil.
  3. Add the salt and the haricot vert and continue to boil for 2 minutes to blanche.
  4. Immediately remove the beans and shock them in a bowl of ice water (half ice/half water) to halt the cooking process. Drain and cut the beans in thirds to make bite size pieces.
  5. Add the olive oil to the vinegar in a steady slow stream, whisking vigorously to emulsify.
  6. Add the butter lettuce and green beans and toss to coat with the dressing.
  7. Serve immediately.

* If preferred, use an amount of artificial sweetener of sweetness equivalent to 1 teaspoon (5ml) sugar