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A white plate with grilled or roasted vegetables and a ball of burrata cheese on top, served on a dark wooden table.

Braised Leeks with Burrata and Salsa Verde

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Leeks slow-braised in chicken stock and thyme until tender, caramelized in olive oil, and plated with creamy burrata over a bed of herb-driven salsa verde. Finished with reduced braising jus for a glossy finish.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Active Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 2 servings
Course: Appetizer, Side Dish, Vegetarian
Cuisine: Californian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Salsa Verde
  • 1 bunch cilantro leaves picked
  • 1 bunch huacatay leaves picked
  • 1 bunch parsley leaves picked
  • ½ bunch chives chopped
  • 1 tbsp fish sauce
  • 1 tbsp aged shoyu uni shoyu if available
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
Leeks
  • 3 leeks
  • 1 cup chicken stock
  • 3 sprigs thyme
  • ¼ tsp black pepper freshly cracked
  • 1 tbsp olive oil
To Serve
  • 1 ball burrata
  • Salt to taste

Equipment

  • Large saucepan (oven-safe)
  • Chefs knife
  • Cutting board
  • Blender
  • Fine Mesh Strainer
  • Tongs

Method
 

Make the Salsa Verde
  1. Combine cilantro, huacatay, parsley, and chives in a blender.
  2. Add fish sauce, aged shoyu, lemon juice, and lemon zest.
  3. Blend until smooth. Adjust seasoning as needed.
Braise the Leeks
  1. Preheat oven to 400°F (200°C).
  2. Slice leeks in half lengthwise, keeping the root end intact so layers stay together.
  3. Arrange cut side up in an oven-safe saucepan.
  4. Add thyme sprigs, freshly cracked black pepper, and chicken stock.
  5. Cover and place in oven for 1 hour, until leeks are tender.
  6. Remove leeks and let cool.
  7. Discard thyme sprigs and strain the braising liquid.
  8. Return strained liquid to saucepan and reduce over medium heat until glossy.
Caramelize the Leeks
  1. Trim off the root ends from cooled leeks.
  2. Heat olive oil in a skillet over medium heat.
  3. Carefully add leeks, caramelizing on both sides until golden, flipping gently so they don't fall apart.
  4. Remove from pan and set aside.
To Plate
  1. Spoon salsa verde across the base of the plate.
  2. Place burrata in the center.
  3. Arrange caramelized leeks around the burrata.
  4. Drizzle reduced braising jus over the leeks.
  5. Serve immediately.

Notes

Storage: keep the leeks, braising jus, and salsa verde separately in the fridge for up to 3 days. Burrata is best fresh, buy and add it just before serving.

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