Leek Fennel Salad
This Leek Fennel Salad has the delicate sweetness of sautéed leeks with the crisp, anise notes of fresh fennel. Dressed in a bright vinaigrette and finished with briny capers, fresh chives, and fresh tarragon. It's a sophisticated yet simple side dish that celebrates spring's bounty. Perfect alongside grilled proteins or as part of a larger spread when entertaining, this salad showcases how humble vegetables can be transformed into something truly special with just a few thoughtful touches.
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Equipment
- large skillet
- mandoline (optional but recommended)
- whisk
- Cutting board
- Knife
Ingredients
For the salad
- 2 tablespoons olive oil
- 1 large fennel bulb
- 2 medium leeks white and light green parts only
- 1 tablespoon capers roughly chopped
- 2 tablespoons fresh chives finely chopped
- 1 tablespoon 1 tarragon finely chopped
For the vinaigrette
- ½ tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- ⅓ cup extra virgin olive oil
- Salt and to taste
- freshly ground black pepper to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Plate and garnish: Transfer to a serving platter and garnish with the reserved fennel fronds for presentation.
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Notes
- 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.
Nutrition
Calories: 774kcal | Carbohydrates: 1g | Protein: 1g | Fat: 86g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 63g | Sodium: 308mg | Potassium: 45mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 278IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg
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