RECIPE: Warm Leek, Snap Pea, and Burrata Salad

Author:

Category:

Bluedot Living will regularly run recipes and tips from Pascale Beale, the popular Santa Barbara-based chef, teacher, and cookbook author. 

In the words of the late famed, French-born LA and DC chef Michel Richard, Pascale Beale’s food “reflects the essence of the seasons and she champions use of the freshest possible organic ingredients.” Beale talks a lot about the joy of eating with others and the importance of planning meals with friends and family. See her conversation with Bluedot contributing editor Catherine Walthers here.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Leek and Burrata Salad

RECIPE: Warm Leek, Snap Pea, and Burrata Salad


  • Author: Pascale Beale
  • Yield: Serve 8 people 1x

Ingredients

Scale
  • Olive oil
  • 4 leeks – rinsed, end trimmed and cut into ½-inch wide disks
  • 1 lb snap peas – cut into ½-inch wide pieces on a bias
  • 1 bunch chives – finely chopped
  • Zest and juice of 1 lemon
  • 1 fresh burrata
  • Lemon olive oil
  • Salt and black pepper

Instructions

  1. Pour a little olive oil into a large skillet placed over medium-high heat. Add the leeks and cook for 3-4 minutes, stirring frequently. Add the snap peas and cook for another 3-4 minutes. The snap peas should be al dente.
  2. Whisk together the lemon zest, juice and ¼ cup olive oil in a large salad bowl. Add a pinch of salt and 4-5 turns of black pepper and whisk again. Place salad utensils over the vinaigrette. Place all of the vegetables on top of the utensils and sprinkle with the chives.
  3. Just before serving, roughly tear the burrata and dot it over the salad. Toss to combine the ingredients and serve immediately.

Latest Stories

Playing the Long Game With I Love a Clean San Diego

Times may have changed in the last 70 years, but as long as San Diego has trash, ILACSD will teach us better habits.

RECIPE: Morning Glory Cocktail

This refreshing citrusy cocktail is made with egg whites, blood orange simple syrup, orange bitters, and vodka.

Mooo-ving Towards Clean Energy

The cows are fueling clean energy on the dairy farm at northern California's Point Reyes Farmstead Cheese Company.

The City Farmers Experience

Take a day trip to this garden nursery and explore a hidden gem in the heart of our city — and don’t expect to see everything in one visit.

Pascale Beale
Pascale Beale
Pascale Beale grew up in England and France surrounded by a family which has always been passionate about food, wine, and the arts. She was taught to cook by her French mother and grandmother. After graduating from Business School in London, and 15 years working in the property markets in California, she returned to her first passion, cooking. She opened the Pascale’s Kitchen Cooking School in 1999 which specializes in farmer’s market tours, seasonal cooking classes, bread making workshops and team building events. Her company also brings a range of culinary products, including her signature line of custom blended herbs and spices, oils and vinegars, kitchen and tableware, to its customers, making cooking pleasurable, delicious and fun. Pascale is also the author of 10 Mediterranean style, and ingredient focused cook books and is an award winning columnist for Edible Santa Barbara. She released her latest book, 9’ x 12’: Adventures in a Small Kitchen, Recipes for Stirring Times, a subscription based, multi-media book 9 x 12 | Pascale's Kitchen | Pascale Beale | Substack in January 2023.
Read More

Related Articles

LEAVE A REPLY

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
Please enter your comment!
Please enter your name here