Charred Leeks
Whipped Feta, Salsa Macha, Cilantro, Chives
Chef Jeff Potts of Haerfest | Seattle, WA
Yield: 4 servings
Adapted by StarChefs | November 2025 | Photo: Will Blunt
INGREDIENTS
Whipped Feta:
240 grams crème fraîche
150 grams crumbled feta
30 milliliters extra-virgin olive oil
1 teaspoon kosher salt
Salsa Macha:
710 milliliters neutral oil
45 grams minced garlic
35 grams chopped hazelnuts
30 grams sesame seeds
12 grams fennel seeds
8 guajillo chiles, seeded and chopped into 1-inch strips
3 árbol chiles
3 ancho chiles
3 pasilla chiles
2 morita chiles
30 milliliters apple cider vinegar
8 grams kosher salt
Leeks:
3 leeks, tops removed
To Assemble and Serve:
10 grams cilantro leaves
6 grams minced chives
2 grams Maldon salt
METHOD
For the Whipped Feta:
In a food processor, combine crème fraîche, feta, oil, and salt. Pulse until smooth. Transfer to an airtight container and refrigerate.
For the Salsa Macha:
In a saucepan over medium-high heat, combine oil, garlic, hazelnuts, sesame seeds, and fennel seeds. Cook until oil reaches 275°F. Remove from heat and add chiles. Let sit 10 minutes at room temperature. Stir in vinegar. Let sit additional 30 minutes at room temperature. Transfer mixture to a Vitamix Commercial blender. Pulse until desired chile crisp consistency is achieved. Season with salt. Transfer to an airtight container and reserve.
For the Leeks:
Prepare and heat a binchotan grill. Using a cake tester, poke small holes into leeks. Place leeks directly over the coals and grill until well charred. Transfer to a clean work surface and carefully peel off the outer layer. Cut into 3-inch pieces, then halve lengthwise. Set aside.
To Assemble and Serve:
Spread Whipped Feta evenly across the bottom of a serving plate. Top with Charred Leeks and 1 spoonful Salsa Macha. Garnish with cilantro and chives. Finish with salt.
