Burrata with Leeks Vinaigrette and Mustard Bread Crumbs

Name: Burrata with Leeks Vinaigrette and Mustard Bread Crumbs
Yield: serves 6
Ingredients: 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); 1/4 cup whole-grain Dijon mustard; 1/2 cup Lemon Vinaigrette (page 29), plus more as needed; 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; 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

January 26, 2012

I love leeks, and I especially love the traditional French preparation of leeks vinaigrette—boiled or steamed leeks served cold and dressed with a sharp vinaigrette. This is my Mozzarella Bar take on that classic. All of the Mozzarella Bar dishes have some kind of crunchy bread as a contrast to the soft cheese. Some are served on crostini, but those that aren’t are topped with some kind of crouton or, in this case, bread crumbs, which really finish this dish.

Recipe notes

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