New recipes

Leeks Vinaigrette with Burrata Cheese and Mustard Breadcrumbs

Leeks Vinaigrette with Burrata Cheese and Mustard Breadcrumbs

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.



  • 2 tablespoons mustard seeds
  • 1/4 cup whole grain Dijon mustard
  • 1/2 16-ounce loaf country white bread, crusts trimmed, bread diced


  • 1/3 cup fresh lemon juice
  • 1/3 cup whole grain Dijon mustard
  • 1 teaspoon finely grated lemon peel


  • 8 medium leeks, each cut to 6-inch length, root ends trimmed
  • 1 1/2 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 water-packed mozzarella cheese, sliced

Recipe Preparation


  • 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.


  • Place first 3 ingredients in medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Cover; chill. Bring to room temperature and rewhisk before using.


  • 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.

Reviews Section

Watch the video: How To Make Leeks Vinaigrette: Rosies Brixton Kitchen


  1. Ashwyn

    Well, the article is interesting. Let's write a few ...

  2. Tewodros

    Yes this is fiction

  3. Shayan

    Totally agree with her. I like your idea. Offer to put a general discussion.

  4. Akir

    the message Incomparable, is very interesting to me :)

  5. Shaktiktilar

    In my opinion you commit an error.

Write a message