Lobster And Burrata Salad Recipe
CURED EGG YOLK, HORSERADISH EMULSION, LEEKS VINAIGRETTE
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Horseradish Emulsion
In a blender, combine the fresh horseradish, olive oil, and white wine vinegar. Blend until smooth and season with salt and pepper. Set aside.
- 2
Prepare the Leeks Vinaigrette
Thinly slice the leeks and sauté them in a pan with a bit of olive oil until soft but not browned. Once cooked, toss with a splash of white wine vinegar and season to taste with salt and pepper.
- 3
Assemble the Salad
On a large plate, arrange the mixed salad greens. Top with chunks of lobster meat and slices of burrata cheese. Add the sautéed leeks on top.
- 4
Finish the Dish
Grate the cured egg yolk over the salad, drizzle with the horseradish emulsion, and season with additional salt and pepper if desired. Serve immediately.
