Leeks Vinaigrette, Griddled Sourdough, Stracciatella, Pomegranate Recipe
Make Leeks Vinaigrette, Griddled Sourdough, Stracciatella, Pomegranate Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Leek Preparation
Vinaigrette
Sourdough
Garnishing
Method
Leek Preparation
- 1
Clean and Prepare Leeks
Trim the roots and the dark green tops off the leeks. Slice them in half lengthwise and rinse under cold water to remove any dirt or grit.
- 2
Cook Leeks
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the leeks, season with salt and pepper, and sauté for about 10-12 minutes, or until they are tender and lightly caramelized. Remove from heat and set aside.
Vinaigrette Preparation
- 3
Mix Vinaigrette Ingredients
In a small bowl, whisk together the Dijon mustard, red wine vinegar, honey, and a pinch of salt and pepper. Gradually add 4 tablespoons of olive oil while whisking continuously until the vinaigrette is emulsified.
Sourdough Preparation
- 4
Assembly
- 5
Plate the Dish
On each plate, arrange a portion of the sautéed leeks. Drizzle with the vinaigrette. Top with a generous dollop of stracciatella cheese, sprinkle with pomegranate seeds and chopped fresh parsley for garnish.
- 6
Serve
Serve the plated leeks with the griddled sourdough on the side. Enjoy your Leeks Vinaigrette with Stracciatella and Pomegranate!