Here is the giant leek I purchased at my local market about 2 weeks ago. After cleaning and chopping it all, most was used in Thomas Keller’s recipe for Braised Beef Short Ribs:
…they were yummy. But I still had about a cup of chopped leeks remaining and used them over the course of the next week in a few different ways;
- In an arugula salad with chopped chicken, tomatoes, artichokes, and red wine vinaigrette.
- In egg salad (read: here’s what you can do with all those left over hard boiled eggs from Easter!)
- And in my play on tarter sauce- an aioli to go on a jalapeno salmon burger I got from Whole Foods. Lime & leek was just what my burger needed, recipe below!
Leek & Lime Aioli
Juice of 1/2 a lime
2 tbl spoons of mayo or greek yogurt (I used one of each)
1 tbl spoon of chopped leeks
salt & pepper to taste