Warm Leek, Snap Pea and Burrata Salad

Name: Warm Leek, Snap Pea and Burrata Salad
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 8 servings
Ingredients: 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

By Pascale Beale

Updated May 2026

appetizerEgg-FreeGluten-FreeNut-FreeSaladSpringVegetarian

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Photography by Pascale's Kitchen Studio

Total Time 23 minutes

Difficulty Easy

Prep Time 15 minutes

Cook Time 8 minutes

This is one of my favorite dishes in this book. I first made it for a cooking class I taught a few years ago after having come across some truly beautiful, long, long leeks at the market. I steamed some to serve with a vinaigrette, and then set about experimenting with the rest. This dish is the result of those experiments. It became an instant favorite. My good friend Nancy called to tell me she made this and added it to fresh pasta, which inspired me to do the same. It’s utterly delectable, especially with fettucine or pappardelle.

Preparation

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 turn of black pepper and whish 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.

This recipe appears in Les Légumes — view the book →

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Warm Leek, Snap Pea and Burrata Salad

Preparation

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