Recipe for: Grilled romaine lettuce with sorrel, asparagus, and oscypek cheese - photo 1
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Recipe for: Grilled romaine lettuce with sorrel, asparagus, and oscypek cheese

Salads Fusion cuisine 50 min Medium 7 wyświetleń ~43.49 PLN * - (0)
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Description

A modern, spring salad that combines the slightly smoky flavor of grilled romaine lettuce and oscypek with the tangy accent of sorrel, juicy asparagus, and crunchy rhubarb. This dish is inspired by Polish seasonal ingredients: sorrel adds freshness, rhubarb contrasts sweetness and acidity, and oscypek brings a smooth, salty-smoky texture. Great as a standalone lunch dish, an appetizer for a summer gathering, or an elegant addition to a barbecue. Visually appealing: golden slices of oscypek, green lettuce leaves with light grill marks, pink strips of rhubarb, and bright green asparagus shoots create a modern, contrasting plate.

Ingredients Used

Ingredients (14)

Servings:
4
  • Romaine lettuce 700 g
  • Sorrel 60 g
  • Asparagus 300 g
  • Oscypek 2 szt. (~200 g)
  • Olive oil 30 ml
  • Lemon 1 szt. (~80 g)
  • Honey 30 ml
  • Mustard 15 g
  • Rhubarb 150 g
  • Wine vinegar 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Country bread 100 g
  • Walnuts 40 g
💰 Szacowany koszt dania: ~43.49 PLN (10.87 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the romaine lettuce under cold water and dry it in a salad spinner or gently lay it on a clean towel. Cut each head in half lengthwise so that the leaves remain connected at the base — this will make grilling easier without falling apart. Trim the tough ends of the asparagus (bend each asparagus where it naturally snaps) and rinse. Tear the leaves of the sorrel from the thicker stems, rinse, and dry.

Ingredients: Romaine lettuce, asparagus, sorrel
Use a salad spinner or paper towel. For cutting lettuce, a sharp chef's knife is best; cutting lengthwise will keep nice pieces for grilling.

Rhubarb marinade

2

Cut the rhubarb into thin strips about 0.5 cm wide. In a bowl, mix the rhubarb with the wine vinegar and 10 g (2/3 tablespoon) of honey. Let it sit for 10–15 minutes until the rhubarb softens slightly but retains its firmness — this will be a quick, delicate marinade.

Ingredients: Rhubarb, Wine vinegar, Honey
Use a flat bowl to evenly marinate the rhubarb strips. Do not leave it too long (no more than 20 minutes), as the rhubarb may fall apart.

Dressing

3

In a small bowl, combine olive oil (30 g), freshly squeezed lemon juice (from the whole lemon), mustard (15 g), remaining honey (about 10 g), and salt (3 g) and black pepper (2 g). Whisk vigorously with a fork or whisk for 20–30 seconds until the dressing thickens and forms a light emulsion.

Ingredients: Olive oil, Lemon, Mustard, Honey, Salt, Black pepper
Use a small bowl and a silicone whisk. If the dressing separates, add a few drops of cold water and whisk again — it should be slightly fat-free but homogeneous.

Preparing the grill/pan

4

Preheat the grill (or grill pan) to high heat — the surface should be hot enough that a drop of water sizzles and evaporates immediately. If you are using a charcoal grill, wait until the coals turn gray ash. Lightly brush the grill or pan with oil using a brush or paper towel.

Ingredients: Olive oil
The best is a grill pan 26–28 cm or a garden grill. Use tongs to turn the ingredients and a silicone brush to apply oil.

Grilling lettuce and asparagus

5

Place the halved romaine lettuce cut side down on the hot grill. Grill for 2–3 minutes until the leaves begin to darken and clear grill marks appear — don't overdo it, they should remain crisp in the middle. At the same time, lay the asparagus crosswise on the grill and grill for 3–4 minutes, turning once, until they are slightly softened and have golden spots.

Ingredients: Romaine lettuce, asparagus, Olive oil
Use tongs to gently turn the asparagus. The lettuce is ready when the edges start to slightly wrinkle, while the center remains green and crunchy.

Grilling oscypek

6

Cut the oscypek into slices 8–10 mm thick. Gently spread each slice with a teaspoon of honey (10 g of honey divided among the slices). Place the slices on a hot grill or skillet. Grill for 1–2 minutes on each side until a golden crust forms and the cheese starts to soften, but does not completely melt.

Ingredients: Oscypek, Honey
Use a spatula to flip the cheese. If the cheese starts to melt too quickly, lower the temperature; the goal is a golden crust and a slightly gooey center.

Preparation of toast (optional)

7

If you are adding country bread, cut it into 1.5–2 cm cubes. In a small pan, heat 10 g of oil, add the bread pieces, and fry over medium heat for 4–6 minutes, stirring every 30 seconds, until the croutons are golden and crispy. Set aside on a paper towel to drain excess fat.

Ingredients: country bread, Olive oil
Use a non-stick pan and a wooden spoon for stirring. Additionally, you can add a crushed clove of garlic at the end of frying to infuse the croutons with flavor (optional).

Salad assembly

8

On a large flat plate or two smaller plates, arrange halves of grilled romaine lettuce with the cut side facing up. Distribute asparagus, a few leaves of sorrel, and strips of pickled rhubarb on top. Place 2–3 slices of grilled oscypek on each portion. Drizzle with the prepared dressing (about 20–25 g per portion). Optionally, sprinkle with toasted walnuts and croutons, if using.

Ingredients: Romaine lettuce, asparagus, sorrel, Rhubarb, Oscypek, Wine vinegar, Honey, Olive oil, country bread
Use tongs to arrange the ingredients so as not to damage the structure of the lettuce. It's best to pour the dressing just before serving to prevent the lettuce from wilting.

Finishing and serving

9

Season everything with freshly ground black pepper and, if needed, a little more salt (remember the saltiness of oscypek). Serve immediately so that the oscypek remains warm and slightly stretchy, and the lettuce stays crisp.

Ingredients: Black pepper, Salt
Use a pepper mill for the best aroma. Serve the dish on plates with a diameter of about 26 cm, aesthetically arranging the colors: green, pink, and gold.

Fun Fact

💡

Sorrel has been a popular ingredient in traditional Polish cuisine since the Middle Ages — it was used in soups and sauces to add acidity; in this recipe, it appears as a fresh accent contrasting with smoked oscypek.

Best for

wiosenny lunch grill z przyjaciółmi przystawka na przyjęcie

Tips

🍽️ Serving

Serve immediately after assembling, while the oscypek is still warm. It pairs well with a light white wine (e.g., sauvignon blanc) or a bread beer. If serving as an appetizer, offer smaller portions — 1/2 a head of lettuce per person.

🥡 Storage

Do not store salads with dressing for longer than 2 hours — the lettuce will wilt. Any leftover grilled oscypek should be stored separately in the fridge for up to 48 hours in an airtight container; before serving, briefly heat it in a pan. Pickled rhubarb can be stored in the fridge for up to 3 days.

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