Leeks vinaigrette & Burrata

Name: Leeks vinaigrette & Burrata
Yield: 6 - 8 Servings
Ingredients: 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

This is the Leeks vinaigrette & Burrata recipe.

Prep: 15 min
Cooking: 5 min

Yields 6 - 8 Servings

Ingredients

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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Preparation

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.

Tips

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.