German Leek, Corn and Cheese Salad (Lauch-Käse-Salat) Recipe
Lauch-Käse-Salat is a popular German party salad made with leek, corn and yellow cheese in a creamy yogurt-mayonnaise dressing. It often appears at home gatherings next to a bowl of chips and garlic bread. It is bold in flavor, slightly crunchy and very filling – a bit like a cross between a vegetable salad and a cheese spread.
W Niemczech Lauch-Käse-Salat jest klasykiem na domowych imprezach i „kalten Buffet”, bo można ją przygotować wcześniej i podać zarówno z pieczywem, jak i jako dip do przekąsek.
This salad delivers a lot of flavor and texture with very little effort: crunchy leek, sweet corn and creamy cheese in a tangy dressing that fits perfectly on any party table.
Dlaczego ta wersja działa
- Sparzenie pora wrzątkiem usuwa jego ostrość, ale zostawia lekki chrup i kolor.
- Połączenie jogurtu z majonezem daje kremowość bez przesadnej ciężkości.
- Drobne krojenie składników zapewnia równomierny smak i wygodę jedzenia łyżką lub z pieczywem.
Chef's tips
Slice the leek as thinly as possible so it blends better into the salad and is easier to eat. Adjust the ratio of yogurt to mayonnaise to suit your taste – more yogurt for a lighter version, more mayonnaise for extra richness.
How to serve
Serve in a large bowl with a spoon for scooping onto bread or crackers. It also makes a great topping for baked potatoes or a quick filling for wraps.
Na co uważać
- Nie dodawaj ciepłego pora do sosu – puści więcej wody i rozwodni sałatkę.
- Niedokładnie osuszona kukurydza i por sprawią, że sos stanie się zbyt rzadki.
Zamienniki
- Część żółtego sera możesz zastąpić serem topionym w kostkach, uzyskasz bardziej pastową konsystencję.
- Jogurt naturalny da się podmienić na gęsty jogurt grecki, jeśli chcesz treściwszy sos.
- Kukurydzę z puszki można zastąpić gotowaną mrożoną, dokładnie odcedzoną.
Ingredients
- leek - 2 piece
- yellow cheese - 200 g
- canned corn - 1 can
- plain yogurt - 200 g
- mayonnaise - 3 tablespoon
- mustard - 1 teaspoon
- lemon juice - 1 tablespoon
- salt - 0.5 teaspoon
- black pepper - 0.25 teaspoon
- chives - 2 tablespoon
Preparation
- Clean the leeks by removing the outer leaves and cutting off the dark green tops. Slice them lengthwise, then rinse thoroughly under running water between the layers to remove any sand. Cut into very thin half-moons.
- Transfer the sliced leek to a bowl, cover with hot water for 2–3 minutes to soften its sharpness, then drain and let it dry well in a sieve.
- Cut the yellow cheese into small cubes or grate it on a coarse grater.
- Drain the corn in a sieve.
- In a large bowl, mix the yogurt, mayonnaise, mustard, lemon juice, salt and pepper until you get a smooth dressing.
- Add the leek, cheese and corn to the dressing. Mix thoroughly so that all the ingredients are evenly coated.
- Add the chopped chives and briefly mix again.
- Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled.
Storage
Keep the salad in an airtight container in the fridge for up to 2 days. Stir before serving, as the dressing may thicken or separate slightly.
This is one of those classic German party salads that disappear quickly from the table. I like to prepare it a few hours in advance so the flavors have time to develop fully.
