Leeks Vinaigrette With Burrata Cheese And Mustard Recipes

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)

Steps:

• Bring a large pot of water to a vigorous boil and season liberally with salt.
• Trim the leeks at the root ends, keeping the leeks intact. Cut the leeks where the light green meets the darker green. Save the darker green section for stock. Split the leeks in half lengthwise, again leaving the roots intact. Put the leeks in a large bowl of water and let it sit for a minute. Rinse the dirt from the insides of the leeks by lightly separating the layers and allowing the water to wash the dirt out. Tie the leeks in 3 places with butcher's twine to hold shut.
• Add the leeks to the pot of water and let it come back to a simmer. Boil the leeks until they are very tender, 10 to 12 minutes. Transfer them to paper towels and remove the twine. Separate each leek into 2 halves.
• In a small bowl, combine the oil, vinegar, mustards, garlic, shallots and salt and pepper. Spread some of the vinaigrette on the bottom of an 8-inch square dish.
• While the leeks are still warm, remove the outer layer of each; lay the leeks cut-side down in the vinaigrette in the dish. Spoon the remaining vinaigrette over the leeks. Cover and chill the leeks in the refrigerator for at least 3 hours and up to overnight.
• Arrange the leeks on a platter and drizzle with the vinaigrette. Garnish with the hazelnuts, eggs and chives. Drizzle more vinaigrette over the leeks and serve.

Steps:

• Heat oven to 425°F. Trim dark-green tops from leeks, leaving root end intact. Remove tough outer layer. Starting 1" above root end, halve leeks lengthwise. Wash leeks, making sure to clean all sand from between layers. Dry slightly on paper towels.
• Heat 1 tablespoon oil and butter in a large, deep ovenproof skillet over medium heat. Add leeks, season with salt and pepper, and cook, turning occasionally, until light golden in spots, about 5 minutes. Add wine and cook until almost all liquid is absorbed, 3-4 minutes. Add 1 cup water, chicken stock, thyme, and 1/2 teaspoon salt. Bring to a boil. Transfer skillet to oven. Bake until leeks are tender, about 20 minutes.
• Meanwhile, whisk 1 tablespoon parsley, Dijon mustard, vinegar, and remaining 2 tablespoons oil in a small bowl. Season vinaigrette to taste with salt and pepper.
• Transfer leeks to a platter, drizzle with vinaigrette, top with eggs, and garnish with remaining 1 tablespoon parsley.

Steps:

• Bring a large pot of water to a boil. With kitchen twine, tie leeks into two bundles, with green tops at the same ends. Add bundles to boiling water. Reduce heat, and simmer until leeks are tender, about 15 minutes. Remove leeks; rinse under cold water. Drain well, and gently pat dry with paper towels. Set aside.
• Make vinaigrette: In a large bowl, whisk together mustard, vinegar, garlic, and basil. Slowly whisk in oil in a fine stream. Add salt and pepper.
• Gently toss leeks in the bowl with vinaigrette, coating well. Serve chilled or at room temperature.

Steps:

• Bring a large pot of water to a boil. With kitchen twine, tie the leeks into 2 bundles, with the green tops at the same ends. Add the bundles to the boiling water. Reduce heat, and simmer until the leeks are tender, about 15 minutes. Remove the leeks; rinse under cold water. Drain well, and gently pat dry with paper towels. Set aside.
• Make the vinaigrette: In a large bowl, whisk together the mustard, vinegar, garlic, and basil. Slowly whisk in the oil in a fine stream. Whisk in the salt and pepper.
• Gently toss the leeks in the bowl with the vinaigrette, coating well. Serve chilled or at room temperature.

Steps:

• Trim leeks, removing tough outer layers and cutting off root ends. Leave a little green at the top. Make a lengthwise slit part way down each leek. Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt. Remove carefully, leaving grit in basin.
• Fill a medium sauce pot with water and bring to a boil. Add a generous pinch of salt and put in leeks. Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife. Drain and cool to room temperature.
• Make vinaigrette: put mustard and vinegar in a bowl and stir to dissolve. Whisk in olive oil to make a thick sauce. Season with salt and pepper.
• Blot leeks and divide among 4 plates. Spoon vinaigrette over leeks, smearing with back of spoon. Sprinkle with capers. Garnish each plate with cornichons, olives and half an egg.