Porreesalat (leek salad)
Units
Temperature
Servings
Ingredients
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
Method
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.