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

READY FOR REWARDS?

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.