Crunchy Leek Salad

If you ask me, leeks are one of the most underrated vegetables around.

This simple but satisfying salad brings out the natural sweetness of leeks by cooking them until they’re soft and slightly golden. The gentle onion flavor pairs wonderfully with the light, mustard-based dressing.

It’s tossed with fresh herbs and topped with crispy breadcrumbs that add a nice crunch to every bite. A sprinkle of good parmesan cheese brings a salty kick that ties everything together.

It’s a side dish that works year-round, but I especially love serving it in the spring when leeks are at their best.

What Kind of Leeks Should I Use?

For this salad, you’ll want to look for fresh leeks that are firm and straight with crisp, bright leaves and an unblemished white bottom. The best leeks for raw preparations like this are the younger, smaller ones (about 1-1.5 inches in diameter) since they tend to be more tender and have a milder flavor than their larger counterparts. While most recipes only call for the white and light green parts, don’t toss those dark green tops – they’re perfect for making stock or adding to soups. Just remember to clean your leeks thoroughly by slicing them lengthwise and running under cold water, as they often hide dirt between their layers.

Options for Substitutions

This fresh salad is pretty adaptable and you can try these simple swaps:

• Leeks: Since leeks are the star here, I’d really recommend sticking with them. But if you’re in a pinch, you could use very thinly sliced sweet onions, though the texture and flavor will be different.
• Carrots: You can swap the carrots with shredded parsnips or kohlrabi for a different twist. Just make sure to shred them finely like you would the carrots.
• Tart apple: Any crisp apple works here – Granny Smith, Pink Lady, or Honeycrisp are all good choices. You could even use a firm pear if you’re out of apples.
• Sour cream and mayonnaise: Greek yogurt makes a great substitute for sour cream. For the mayo, you can use more sour cream or Greek yogurt, though the dressing will be a bit tangier.
• Lemon juice: Apple cider vinegar or white wine vinegar work just as well – use the same amount as you would lemon juice.

Watch Out for These Mistakes While Cooking

The biggest challenge when preparing leek salad is not cleaning the leeks properly – sand and dirt can hide between their layers, so it’s essential to slice them first, then soak and rinse thoroughly in cold water until no grit remains at the bottom of the bowl. Another common mistake is using the dark green parts of the leek, which can be tough and bitter – stick to the white and light green portions for the best flavor and texture. To keep your apple from browning, toss it immediately with the lemon juice as soon as you’ve diced it, and when mixing the dressing, make sure your sour cream is at room temperature for smoother blending. For the best flavor development, let the salad chill in the refrigerator for at least 30 minutes before serving, allowing all the ingredients to meld together perfectly.

What to Serve With Leek Salad?

This fresh and creamy leek salad makes a fantastic side dish for grilled or roasted meats – I especially love serving it alongside a juicy pork tenderloin or baked chicken thighs. The tangy, crisp flavors also pair really well with rich dishes like beef stew or pot roast, where the salad can cut through those heavier flavors. If you’re keeping things vegetarian, try serving it next to a warm quiche or alongside some crusty bread and your favorite cheese for a light lunch. For a complete meal, you could also add some quinoa or farro to make it more filling.

Storage Instructions

Keep Fresh: This leek salad tastes best when the flavors have had a chance to mingle. Pop it in an airtight container in the fridge for up to 3 days. The sour cream dressing helps keep the apples from browning too quickly, which is a nice bonus!

Make Ahead: Want to prep this in advance? You can slice and prepare the leeks and carrots up to a day ahead – just store them separately in the fridge. When you’re ready to serve, dice the apple and mix everything together with the dressing. This way, all your ingredients stay crisp and fresh.

Leftovers: If you have any leftovers, give the salad a quick stir before serving as the dressing might settle at the bottom. While it’s still good the next day, the vegetables will soften slightly and release some liquid – just drain it off if needed.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 4-6 g
• Fat: 20-25 g
• Carbohydrates: 30-35 g

Ingredients

• 1 large leek (approximately 10 ounces), using only the white and light green sections
• 1 medium carrot (around 5 ounces), peeled and shredded (about 1 cup)
• 1 tart apple, cored and diced
• 1/4 cup sour cream (use regular or plant-based)
• 1 tablespoon mayonnaise (choose regular or vegan)
• 1 teaspoon lemon juice
• 1/4 teaspoon sea salt
• Freshly cracked black pepper, as desired

Step 1: Prepare the Leeks

Start by halving the leek lengthwise.

Once halved, cut them into thin half-moons.

Your goal is to end up with around 3 cups of sliced leeks.

Step 2: Clean the Leeks

Place the sliced leeks into a big bowl filled with water.

Use your hands to swirl them around, separating the layers to release dirt and debris.

Lift the leeks out of the water and place them back onto your cutting board.

If the water is particularly dirty, repeat the cleaning process with fresh water.

Alternatively, you can use a salad spinner to clean the leeks.

Step 3: Combine and Serve

Transfer the cleaned leeks to a large mixing bowl.

Add all the remaining ingredients intended for your dish.

Mix well to combine, seasoning to taste.

Serve your creation immediately for the freshest flavor and texture.