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.
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RECIPE: Warm Leek, Snap Pea, and Burrata Salad
- Yield: Serves 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
- 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.
- 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.
- Just before serving, roughly tear the burrata and dot it over the salad. Toss to combine the ingredients and serve immediately.
