Leek Fennel Salad

There's something magical about the combination of sautéed leeks and crisp raw fennel — the contrast in textures along with the anise notes from the fennel (similar to what makes my Citrus Fennel Salad so refreshing) and the subtle sweetness of the leeks (which you might recognize from my Crispy Chicken Thighs with Leeks, Asparagus and Peas) creates a mix of flavors that feels both refined and comforting.

Finished with a bright vinaigrette, it's the perfect side dish for springtime gatherings or a light lunch. This salad pairs beautifully with my Seared Duck Breast or Pistachio Crusted Lamb for an elegant meal, but I often enjoy it on its own for a quick weeknight dinner. What I love most about this recipe is how it transforms humble vegetables into something that feels special enough for entertaining but simple enough for everyday cooking.

Ingredients

• Leeks: The leek is the star of the dish. It adds a sweetness when sautéed. Be sure to clean them thoroughly as they tend to gather a lot of dirt between their layers.
• Fennel: Fennel adds a crisp texture and subtle anise flavor. Look for bulbs that are firm and white with no brown spots. Don't discard the fronds! They make a beautiful garnish and add extra flavor. I like using a mandoline to thinly slice them evenly, but can also be done with a knife. To prep the fennel, cut
• Capers: Capers although are small add a ton of flavor and cuts through the richness of the sautéed leeks. For a milder option, you could use green olives.
• Fresh herbs: Tarragon complements the fennel so well here. I also add fresh chives for a subtle onion flavor. If you're not a fan of tarragon, you could substitute with dill or parsley. Chose your own adventure!
• Vinaigrette base: The combination of Dijon mustard, red wine vinegar, and good quality olive oil creates a perfectly balanced dressing. Use the best olive oil you have — it makes a difference!

*See recipe card below for full list of ingredients and quantities.

How to Make this Salad

1. Prepare the leeks: Trim off the dark green tops and the root end of the leeks. Slice the remaining white and light green parts in half lengthwise, then cut crosswise into thin half-moon shapes (about ¼ inch thick). Place the sliced leeks in a large bowl of cold water and use your hands to swish them around, allowing any dirt to sink to the bottom. Let them sit for a minute, then gently lift the leeks out (rather than pouring them through a colander) and transfer to a clean kitchen towel or paper towels to pat dry.

2. Sauté the leeks: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the sliced leeks and sauté for about 8 minutes until they're soft and just beginning to caramelize at the edges. Set aside to cool slightly.

3. Prepare the fennel: Trim the stalks from the fennel bulb, reserving some of the fronds for garnish. Cut the bulb in half lengthwise through the core. With a sharp knife, carefully cut out the tough triangular core from each half. Place the flat side of each half down on your cutting board for stability, then use a mandoline set to a thin setting (1/16 of an inch) to slice the fennel crosswise into thin slices. You can also use a sharp knife.

4. Make the vinaigrette: In a small bowl, whisk together the Dijon mustard and red wine vinegar. Slowly drizzle in the olive oil while whisking continuously to emulsify. Add salt and pepper to taste.

1. Assemble the salad: In a large bowl, combine the mandolined fennel, sautéed leeks, chopped capers, and chopped chives and chopped tarragon. Pour the vinaigrette over the top and gently toss to combine.

2. Plate and garnish: Transfer to a serving platter and garnish with the reserved fennel fronds for presentation.

Helpful Tips

• For the perfect slice: A mandoline makes quick work of slicing the fennel paper-thin, which is ideal for this salad. If using a knife, take your time and try to get the slices as thin as possible.
• Layering flavors: Don't rush the leeks — allowing them to slowly sauté until they're just beginning to color will develop their natural sweetness and add depth to the salad.
• Make ahead: You can prepare the components separately and assemble just before serving. The vinaigrette can be made up to 3 days ahead and stored in an airtight container in the refrigerator.

Storage

This salad is best enjoyed the day it's made, but if you have leftovers, they'll keep in an airtight container in the refrigerator for up to 2 days. The fennel will soften slightly and the flavors will meld but it’s a great salad to keep for leftovers.