Leeks Vinaigrette With Burrata Cheese And Mustard Recipes

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BURRATA WITH LEEKS VINAIGRETTE AND MUSTARD BREAD CRUMBS



Burrata with Leeks Vinaigrette and Mustard Bread Crumbs image

Categories     Bread     Salad     Mustard     Side     Leek     Kosher

Yield serves 6

Number Of Ingredients 24

For the Mustard Bread Crumbs
1 tablespoon yellow mustard seeds
2 tablespoons whole-grain Dijon mustard
2 tablespoons white wine
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grapeseed oil or another neutral-flavored oil, such as canola oil
1 pound rustic bread, crust removed and torn into 1-inch chunks (about 8 loosely packed cups)
For the Mustard Vinaigrette
1/4 cup whole-grain Dijon mustard
1/2 cup Lemon Vinaigrette (page 29), plus more as needed
To Finish and Serve the Dish
6 Braised Leeks (12 halves; recipe follows)
Maldon sea salt or another flaky sea salt, such as fleur de sel
12 ounces burrata
1 tablespoon thinly sliced fresh Italian parsley leaves
Braised Leeks
6 large leeks (about 1 pound), rinsed thoroughly
3/4 cup extra-virgin olive oil
1 teaspoon kosher salt
Freshly ground black pepper
1 1/2 cups Basic Chicken Stock (page 27), plus more as needed
1/2 lemon, thinly sliced
About 20 fresh thyme sprigs

Steps:

  • To prepare the bread crumbs, adjust the oven rack to the middle position and preheat the oven to 275°F.
  • Put the mustard seeds in a small skillet and toast them over high heat, shaking the pan and taking care not to let them smoke or burn, until they begin to smell fragrant and toasty like popcorn and brown slightly, about 2 minutes. Set the mustard seeds aside to cool slightly.
  • Stir the mustard seeds, mustard, wine, salt, and pepper together in a medium bowl. Drizzle in the oil, whisking constantly. Add the bread and use your hands to massage the marinade into the bread so that all the marinade is absorbed. Scatter the bread on a baking sheet and toast it in the oven for about 1 1/2 hours, until the croutons are crunchy and toasted all the way through, but not browned. Remove the baking sheet from the oven and set aside to cool the croutons to room temperature. Transfer the croutons to a food processor and grind them until they are the consistency of coarse crumbs; you want them to have some texture, not to be powder.
  • To make the mustard vinaigrette, spoon the mustard into a medium bowl and slowly pour in the Lemon Vinaigrette, whisking to keep it emulsified. The mustard should be spoonable, but not as thick as mayonnaise. If it is too thick, add more vinaigrette. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days. Bring the vinaigrette to room temperature and whisk to recombine the ingredients before using.
  • To serve, lay two leek halves side by side, root sides together, on each of six salad plates or in pairs on one long serving platter and sprinkle them with the sea salt. Spoon 1 1/2 tablespoons of the mustard vinaigrette on the leeks close to the root ends and, using the back of the spoon, smear the vinaigrette over the length of the leeks. Cut the burrata into six equal-size segments and lay one segment of burrata on each serving of leeks, closer to one end or the other rather than in the center. Pile 2 tablespoons of the bread crumbs on each serving of burrata, and sprinkle with the parsley.
  • Braised Leeks
  • Adjust the oven rack to the middle position and preheat the oven to 350°F.
  • Peel away and discard the outer layer of each leek and trim and discard the hairy roots, leaving the very ends of the roots attached. One at a time, place the leeks on the cutting board and, with the white end pointing away from you, remove the dark green part of the leek, cutting it at an angle and rolling the leek a quarter-turn to repeat the same cut. Continue rolling and cutting in this manner until the tapered pale green ends resemble a sharpened pencil. Discard the dark green trimmings. Cut the leeks in half lengthwise, rinse to remove the fine grit, and pat dry.
  • Place the leeks in a shallow baking dish just large enough to hold them in a single layer, such as a 9 by 13-inch Pyrex dish. Drizzle the leeks with 1/4 cup of the olive oil, sprinkle them with the salt and several turns of pepper, and toss to coat the leeks with the seasonings. Arrange the leeks cut side up in a single layer in the baking dish and pour in the stock, adding more if necessary for it to come three-fourths of the way up the sides of the leeks. Drizzle the remaining 1/2 cup of olive oil over the leeks, and lay the lemon slices and scatter the thyme sprigs over them. If you have industrial-strength plastic wrap, which does not melt in the oven, cover the pan tightly with the plastic. In any case, cover the pan tightly with foil and place the leeks in the oven for 45 minutes. Remove the leeks from the oven and increase the temperature to 400°F. Remove and discard the foil, and plastic if you used it; remove and discard the lemon slices and thyme sprigs, and return the leeks to the oven until they are glazed and golden brown and the liquid has evaporated, about 1 hour 15 minutes. Cool to room temperature and serve, or wrap them in a single layer with plastic wrap, and refrigerate them for up to two days. Bring the leeks to room temperature before serving them.
  • Suggested Wine Pairing
  • Ribolla Gialla (Fruili)

LEEKS WITH MUSTARD VINAIGRETTE



Leeks with Mustard Vinaigrette image

Categories     Egg     Appetizer     Steam     Quick & Easy     Leek     Shallot     Bon Appétit     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 7

1/4 cup red wine vinegar
3 tablespoons Dijon mustard
3/4 cup extra-virgin olive oil
3 large shallots, minced
12 large leeks
2 hard-boiled eggs, whites and yolks separated and finely chopped
2 tablespoons chopped fresh Italian parsley

Steps:

  • Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Whisk in shallots. Season vinaigrette to taste with salt and pepper.
  • Trim dark green tops from leeks; then trim root ends, leaving base intact. Cut leeks lengthwise into quarters. Rinse under cold water to remove any soil. Working in batches, steam leeks on rack in large pot until tender, about 8 minutes. (Vinaigrette and leeks can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature and rewhisk vinaigrette before using.)
  • Arrange leeks on large platter. Drizzle vinaigrette over. Sprinkle alternating bands of chopped egg yolks, egg whites, and parsley over and serve.

LEEKS VINAIGRETTE WITH BURRATA CHEESE AND MUSTARD



Leeks Vinaigrette with Burrata Cheese and Mustard image

Categories     Cheese     Mustard     Side     Bake     Lunch     Mozzarella     Lemon     Leek     Healthy     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 19

Breadcrumbs:
2 tablespoons mustard seeds
1/4 cup whole grain Dijon mustard
1/4 cup dry white wine
1/4 cup canola oil
1/2 16-ounce loaf country white bread, crusts trimmed, bread diced
Vinaigrette:
1/3 cup fresh lemon juice
1/3 cup whole grain Dijon mustard
1 teaspoon finely grated lemon peel
2/3 cup olive oil
Leeks:
8 medium leeks, each cut to 6-inch lengths, root ends trimmed
11/2 cups low-salt chicken broth
2 tablespoons extra-virgin olive oil
4 large fresh thyme sprigs
1 large lemon, cut into very thin rounds
Chopped fresh Italian parsley
16 ounces burrata cheese or fresh waterpacked mozzarella cheese, sliced

Steps:

  • For breadcrumbs:
  • Preheat oven to 250°F. Toast mustard seeds in skillet over medium heat until beginning to darken and pop, about 5 minutes; transfer to bowl and cool. Grind seeds to powder in spice mill.
  • Whisk whole grain mustard, wine, oil, and ground mustard seeds in medium bowl. Season mustard coating with salt and pepper. Toss bread pieces and coating in large bowl to coat evenly. Spread bread out on rimmed baking sheet.
  • Bake bread pieces until dried and slightly colored, stirring occasionally, about 1 hour 15 minutes. Cool completely. Using potato masher, coarsely crush bread on sheet. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm in 350°F oven 4 to 5 minutes before using.
  • For vinaigrette:
  • Place first 3 ingredients in medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover; chill. Bring to room temperature and rewhisk before using.
  • For leeks:
  • Position rack in center of oven and preheat to 450°F. Cut leeks in half lengthwise. Rinse under cold water to remove any grit between layers; drain on paper towels. Arrange leeks, cut side down, in single layer in 13x9x2-inch glass baking dish. Pour broth over; drizzle with oil. Top with thyme sprigs and lemon slices. Cover dish tightly with plastic wrap, then foil.
  • Bake leeks 35 minutes. Uncover; discard lemon. Bake leeks uncovered until very tender and browned, and liquid is almost evaporated, about 50 minutes. Cool 15 minutes. Serve or let stand up to 2 hours
  • Arrange 2 leeks on each plate; sprinkle with vinaigrette, breadcrumbs, and parsley. Arrange cheese alongside.

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