Leeks with Zesty Vinaigrette, Toasted Garlic Breadcrumbs, and Burrata

These tender leeks, dressed in a tangy vinaigrette and topped with crispy, garlicky breadcrumbs, make for a stunning appetizer or side dish. Plus, it’s easy to prepare ahead of time, making it a go-to for effortless entertaining. 

SERVES 4

INGREDIENTS

4 medium leeks

VINAIGRETTE

Small shallot, finely chopped

2 garlic cloves, grated 

3 Tablespoons sherry vinegar

1 Teaspoon Dijon mustard

1 Teaspoon whole grain mustard

1 Teaspoon of honey

1/3 cup olive oil, plus more for drizzling

BREADCRUMBS

3 garlic cloves

½ baguette, may substitute ½ cup panko breadcrumbs

Unsalted butter

3—4 Sprigs of thyme

Lemon, zest only

1 Teaspoon smoked paprika

The Leeks

Trim the roots and stems of the leeks leaving only the white and light green portion of the stem. Thoroughly rinse the stems to remove any dirt and grit before cooking. The darker green stems can be saved and used in stocks and broths – store in the freezer for another day.

Bring a pot of salted water to a boil. Add the leeks and boil for 15-20 minutes depending on the thickness of the leeks until very tender. Drain and set aside to cool. 

The Vinaigrette

Whisk all ingredients together in a small bowl or shake together in a small, sealed jar.

Vinaigrette and leeks can be made 2 days ahead. Return leeks to room temp before serving. 

The Breadcrumbs

Blitz 2 garlic cloves in a food processor. Tear half a baguette into roughly 2-inch pieces. Add bread chunks to the garlic and continue to pulse into small, irregular crumbs.

In a small pan, melt butter. Add the breadcrumbs and garlic to the pan stirring carefully until toasted evenly.

While breadcrumbs are toasting, mix lemon zest, thyme, and paprika together in a small bowl. Once crumbs are evening brown and toasted, add to the lemon zest mixture and salt and pepper to taste. 

To Serve

Cut prepared leeks in half lengthwise. Arrange on a plate with the layers facing upwards – this gives the best nooks and crannies for the vinaigrette to settle.

Pour vinaigrette over the leeks. Allow to marinate at room temp for a minimum of 30 minutes and up to 3 hours for flavors to develop.

Just before serving, top with burrata and sprinkle with breadcrumbs. Enjoy as-is or serve alongside fresh, toasted bread. 

This recipe was tested using local ingredients sourced from Nichols Farm & Orchard, Jacobson Family Farms, and Verzênay Chicago.