Porreesalat (leek salad)
A classic German cold leek salad, the leeks simmered whole until just tender then marinated in a sharp mustard vinaigrette while still warm, the way a proper leek salad is always made. Cutting the leeks into short lengths before cooking rather than after keeps them from falling apart into limp rings once dressed.
Prep15 min
Cook15 min
Rest90 min
Servings4
Christoph's leek salad, cut into short lengths before cooking and marinated while still warm.
Ingredients
Written for a 3 L pot
Units
Temperature
Servings
Leeks
- 800 g leeks, white and light green parts, cut into 5 cm lengths rounded
- 800 ml vegetable broth rounded
Dressing
- 30 ml white wine vinegar rounded
- 15 g mustard rounded
- 60 ml neutral oil rounded
- 15 g fresh chives, chopped rounded
- to taste fine salt rounded
- to taste freshly ground black pepper rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Cut the leeks into 5 cm lengths before cooking, splitting any thick pieces lengthwise to help them cook evenly.
- Bring the broth to a simmer in a wide pot. Add the leek pieces and simmer for 10 to 12 minutes, until tender enough to yield to a fork but still holding their shape.
- Lift the leeks out with a slotted spoon and drain well.
- Whisk the vinegar and mustard together, then whisk in the oil until emulsified. Season with salt and pepper.
- Pour the dressing over the still-warm leeks and toss gently. Let marinate for at least 90 minutes at room temperature, or overnight in the fridge, before serving. Scatter the chives over just before serving.
Notes
- Cut the leeks before cooking, not after. Whole boiled leeks are fragile and fall apart into rings when cut post-cooking; pre-cut pieces hold their shape through the whole process.
- Dress the leeks while they’re still warm. Warm leeks absorb the vinaigrette into the layers; cold leeks mostly just get coated on the surface.
- Don’t skip the marinating time. A leek salad eaten right after dressing tastes like leeks with vinaigrette on top; after 90 minutes it tastes properly marinated through.
- It keeps for 3 days in the fridge and, like most marinated salads, is better the next day.
Ingredient substitutions
- White wine vinegar can be apple cider vinegar for a slightly sweeter edge.
- Chives can be swapped for finely chopped parsley or dill.
- A few slices of hard-boiled egg on top is a traditional German addition.
From Christoph Mayer