Sous Vide Poached Egg Salad with Leeks and Mustard Vinaigrette | Sous-Vide Magazine

Ingredients

• 6 large eggs
• 3 large leeks, tough outer layers removed
• 8 oz sourdough bread, torn into ½-inch pieces
• 1 ½ Tbsp olive oil
• 1 tsp garlic salt
• 4 tsp Dijon mustard
• ¼ cup fresh lemon juice
• ¾ cup olive oil
• ¼ tsp salt
• 1 bunch fresh radish, clean and quartered
• Salt and freshly ground black pepper