The leeks below are grilled and then dressed in a walnut vinaigrette while they are still warm. We let them cool down and press them flat in a vacuum or zip-top bag. Then we roll them out to a uniform thickness, freeze them, and portion into rectangles. Now we have a great base for a number of recipes: paired with walnuts and blue cheese, sautéed wild mushrooms, slow-cooked salmon with preserved lemons and olives, seared soft shell crabs, fried clam ravigote, steak tartare—the possibilities are endless.
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