Leeks vinaigrette & Burrata
This is the Leeks vinaigrette & Burrata recipe.
- Prep: 15 min
- Cooking: 5 min
- 6 leeks
- 1 French shallot finely chopped
- 3 tbsp (45 mL) white wine vinegar
- 1/4 cup (60 mL) olive oil
- Salt and freshly ground pepper
- 1 Pack (250 g) Canadian Burrata
- Fresh basil to taste
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Remove the dark green sections and root ends of leeks. Cut open the white sections lengthwise and rinse well.
In a large skillet or saucepan, cook leeks in salted boiling water, covered, for 5 min. Drain and cover leeks with cold water to cool them quickly. Drain again.
In a jar, mix shallot with vinegar, oil, salt and pepper.
Arrange leeks on a serving plate and drizzle with dressing. Place Burrata on top of leeks and gently tear open to expose the creamy centre.
Garnish with basil and serve at room temperature.
Note: You can also make the leeks ahead of time and let them marinate in the dressing.
Cheese culture: Every Burrata is uniquely perfect: it’s a Mozzarella cheese, stretched by hand, around a centre of curd and unctuous cream. If you’ve never tasted one, you’re in for a treat.
Cheese alternatives: Canadian Bocconcini, Fresh Mozzarella.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||12 % / 135 mg|
|Vitamin A:||18 %|
|Vitamin E:||17 %|