Best Creamy Leek Salad Recipe - Surówka z pora
This Creamy Leek Salad is a fresh, protein-packed side dish featuring a silky yogurt-cottage cheese -dill dressing and a signature crispy leek topping.
Save
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
Clean the leeks really well - slice first, then rinse thoroughly and drain well.
Cook leeks gently - low and slow; you want them tender and sweet, not browned.
Cool everything before assembling - warm leeks or eggs will loosen the dressing.
Nutrition
Serving: 1cupCalories: 194kcalCarbohydrates: 12gProtein: 9gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 119mgSodium: 438mgPotassium: 236mgFiber: 2gSugar: 4gVitamin A: 1296IUVitamin C: 11mgCalcium: 98mgIron: 2mg
Tried this recipe?Let us know how it was!