Best Creamy Leek Salad Recipe – Surówka z pora
We’ve all been there: standing in the produce aisle, staring at a beautiful bundle of leeks and wondering if they’re destined for anything other than soup. In Poland, leeks are a staple, and today, I’m giving the humble leek a modern, high-protein makeover.
This Creamy Leek Salad transforms sharp, fibrous greens into something silky and lightly sweet. By pairing tender leeks with hard-boiled eggs and a dill dressing, boosted with blended cottage cheese for a protein kick, we get a dish that’s light yet satisfying. Finished with the crunch of toasted walnuts and golden, crispy fried leeks, it’s a dish rich in textures and flavors.
Looking for more salad recipes?
How is this recipe different?
- I used cottage cheese in the dressing
- I added celery salt
- I added toasted walnuts and fried leeks
Key Ingredients and Substitutions
Fresh Leeks – when gently cooked, leeks become soft, slightly sweet, and mellow, creating the perfect base for a creamy dressing. Be sure to clean them thoroughly, as grit likes to hide between the layers. In a pinch, thinly sliced sweet onions or shallots can work, but the flavor will be sharper and less delicate than leeks.
Eggs – hard-boiled eggs add richness and structure, making the salad feel satisfying. They balance the tangy dressing and bring everything together.
For a firmer texture, cook the eggs fully; for a slightly creamier bite, leave the yolks just set. Additional eggs can be added to make this a more filling main dish.
Cottage Cheese – Yogurt Dressing with a Touch of Mayo – a creamy, protein-boosted dressing made by blending cottage cheese until smooth with Greek yogurt and just a touch of mayonnaise for richness. Dill and lemon keep it fresh, while Dijon and white pepper add gentle depth.
If you prefer, the cottage cheese can be replaced with more Greek yogurt for a classic texture, though you’ll lose some protein.
Other ingredients: walnuts, fresh dill, chives (or green onions), dijon mustard, lemon juice and zest, celery salt, olive oil (if you arefrying the leeks) black and white pepper.
Equipment you will need
- Large cutting board
- Sharp knife
- Large bowl
- Small bowl
- Blender or food processor
- Medium skillet
- Small saucepan
- Slotted spoon or spider
- Paper towels
- Microplane or fine grater
- Whisk or spatula
Top Tips
Clean the leeks really well – leeks hide a lot of dirt like it’s their job. Slice first, then rinse thoroughly and drain well so the salad stays creamy, not watery.
Cook leeks gently – low and slow is the move. You want them tender and sweet, not browned or mushy.
Cool everything before assembling – warm leeks or eggs will loosen the dressing and dull the flavors.
Blend the cottage cheese until fully smooth – no shortcuts here, blending is what makes the dressing silky and cohesive.
Add herbs at the end -so they stay fresh and vibrant rather than bruised.
Hold the crispy leeks until serving – add them right before serving so they keep their crunch.
How to make it
- Slice the leeks and rinse them thoroughly in a bowl filled with cold water to remove any grit. Leave a piece of one leek aside. (if you want to fry them for crunchy topping). Cook them gently on medium heat (sauté in a little butter or olive oil, or simmer in lightly salted water) until tender but not mushy. Drain well and let cool completely.
- Lightly toast the walnuts in a dry skillet until fragrant. Let them cool, then roughly chop.
- Add the cottage cheese to a blender or food processor, and process until smooth. Next, add Greek yogurt, sour cream, mayonnaise, and Dijon mustard, blend until completely smooth and creamy. Finish by adding lemon juice, lemon zest, celery salt, a pinch of salt, black pepper, and white pepper.
- Transfer the blended dressing to a small bowl and stir in the finely chopped dill and chives. Taste and adjust seasoning or acidity if needed.
- Hard-boil the eggs, then cool, peel, and chop them into bite-sized pieces.
- In a large bowl, combine the cooled leeks, chopped eggs, toasted walnuts, chopped dill, and chives.
- Add the dressing and fold everything together carefully, keeping the eggs intact and the texture light.
- Thinly slice the extra leek and fry in oil until golden and crisp. Drain on paper towels and season lightly with salt.
- Transfer the salad to a serving bowl. Top with crispy leeks, extra walnuts, and fresh herbs.
Best ways to enjoy
With roasted meats or smoked fish
With dark rye or crusty bread
As a light lunch
As a side for potlucks, brunches
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Storage instructions, reheating
Make-Ahead:
This salad can be made up to 24 hours in advance. The leeks soften further, the dressing settles in, and the flavors become more cohesive. For the best texture, store the salad without the crispy leek topping and add it just before serving.
If prepping ahead, give it a gentle stir before serving and adjust the seasoning if needed.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep any extra crispy leeks separate, so they stay crunchy.
Not freezer-friendly:
Because of the yogurt–cottage cheese dressing and eggs, this salad doesn’t freeze well. It’s best enjoyed fresh or within a few days.
Best Creamy Leek Salad Recipe – Surówka z pora
Equipment
- Large cutting board
- sharp knife
- large bowl
- small bowl
- blender or food processor
- Medium skillet
- small saucepan
- Slotted spoon or spider
- paper towels
- Microplane or fine grater
- whisk or spatula
Ingredients
For the salad:
- 4 large leeks white and light green parts
- 4 eggs hard-boiled and chopped
- ⅓ cup walnuts roughly chopped and toasted
- 3 tablespoons fresh dill chopped
- 1 tablespoon fresh chives chopped
For the dressing:
- ½ cup Greek yogurt full-fat
- ¼ cup cottage cheese full-fat , blended smooth
- ¼ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon celery salt
- ¼ teaspoon salt or to taste
- black pepper to taste
- ¼ teaspoon white pepper or to taste
- 2 tablespoons fresh dill finely chopped
- 1 tablespoon fresh chives finely chopped
For the topping:
- Crispy fried leeks 1 extra leek, thinly sliced and fried
- Toasted walnuts
- Fresh dill
Instructions
- Slice the 4 large leeks and rinse them thoroughly in a bowl of cold water to remove any grit. Cook them gently over medium heat (sauté in a little butter or olive oil, or simmer in lightly salted water) until tender but not mushy. Drain well and let cool completely.
- Lightly toast the ⅓ cup walnuts in a dry skillet until fragrant. Let them cool, then roughly chop.
- Add the ¼ cup cottage cheese to a blender or food processor and process until smooth. Next, add the ½ cup Greek yogurt, ¼ cup sour cream, 2 tablespoons mayonnaise, and 1 tablespoon Dijon mustard and blend until completely smooth and creamy. Finish by adding the 2 tablespoons lemon juice, 1 teaspoon lemon zest, ½ teaspoon celery salt, ¼ teaspoon salt, black pepper, and ¼ teaspoon white pepper.
- Transfer the blended dressing to a small bowl and stir in the finely chopped 2 tablespoons fresh dill and 1 tablespoon fresh chives. Taste and adjust seasoning or acidity if needed.
- Hard-boil the 4 eggs, then cool, peel, and chop them into bite-sized pieces.
- In a large bowl, combine the cooled leeks, chopped eggs, toasted walnuts, chopped dill, and chives.
- Add the dressing and fold everything together carefully, keeping the eggs intact and the texture light.
- Thinly slice the extra leek and fry in oil until golden and crisp. Drain on paper towels and season lightly with salt.
- Transfer the salad to a serving bowl. Top with Crispy fried leeks, extra Toasted walnuts, and Fresh dill.
Notes
Nutrition
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Conclusion
If you’re looking to shake up your salad routine with something truly unique, this is the recipe to try.
From the creamy, tangy dressing to the golden-brown crunch of the toppings, this Creamy Leek Salad is all about the layers and textures. It’s a perfect example of how a few simple, high-quality ingredients can create a dish that’s both nourishing and delicious.
FAQ
Do I have to use cottage cheese in the dressing?
No, but it’s highly recommended. Blended cottage cheese adds protein and makes the dressing extra creamy without altering the flavor. If skipping it, replace it with more Greek yogurt.
What’s the best way to cook the leeks for this salad?
Gentle cooking is key. A slow sauté or light simmer keeps them tender and slightly sweet without browning or falling apart.
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