Recipe for: Young spinach with rhubarb, Korycin cheese, and hazelnuts - photo 1
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Recipe for: Young spinach with rhubarb, Korycin cheese, and hazelnuts

Salads Fusion cuisine 35 min Medium 6 wyświetleń ~17.43 PLN * - (0)
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Description

A light, spring salad combining fresh, young spinach with slightly tart rhubarb, creamy Korycin cheese, and crunchy hazelnuts. A modern fusion dish — Polish ingredients in an unexpected combination: local cheese and seasonal rhubarb break through the green, delicate flavor of spinach. Served with a simple vinaigrette made of rapeseed oil and lemon juice, it is suitable as an appetizer for a family lunch, a light dinner, or as part of a larger tasting menu. Visually: a contrast of green and pink, creamy pieces of cheese, and golden nuts.

Ingredients Used

Ingredients (13)

Servings:
4
  • Young spinach 200 g
  • Rhubarb 200 g
  • Koryciński cheese 150 g
  • Hazelnut 60 g
  • Rapeseed oil 30 g
  • Wine vinegar 20 ml
  • Mustard 15 g
  • Lemon 0.8 szt. (~60 g)
  • Spring onion 1.2 pęczek (~60 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Sorrel 30 g
  • Honey 15 ml
💰 Szacowany koszt dania: ~17.43 PLN (4.36 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasting nuts

1

Preheat the oven to 180°C (fan 170°C). Spread the hazelnuts evenly on a baking sheet lined with parchment paper, making sure they do not overlap. Place in the preheated oven and roast for 8-10 minutes — watch closely: the nuts should be golden, the skins will start to crack, and a strong, nutty aroma will develop.

Ingredients: hazelnut
Use a flat baking tray and parchment paper. Do not leave them alone in the oven — they can easily burn. If you don't have an oven, toast the nuts in a dry pan for 6-8 minutes, stirring every 30 seconds.
2

Remove the nuts from the oven, transfer them to a clean kitchen towel, wrap it up, and vigorously rub for 30-60 seconds until most of the dark skins come off. Cool on a plate, then chop with a knife into coarse pieces or leave a few whole for decoration.

Ingredients: hazelnut
For rubbing, use a clean cotton cloth. You don't have to remove 100% of the peels — a few remaining pieces will add a rustic character.

Sauce

3

Prepare the vinaigrette: pour canola oil (30 g) into a medium bowl, add wine vinegar (20 ml), mustard (15 g), and the juice of half a lemon (about 30 ml). If you want to soften the acidity, add honey (15 g) — an optional ingredient. Add a pinch of salt and pepper. Whisk vigorously with a fork for 30-45 seconds until the ingredients are well combined and the dressing slightly thickens.

Ingredients: Rapeseed oil, Wine vinegar, Mustard, Honey, Lemon, Salt, Black pepper
Use a small bowl and a fork or a jar with a lid (you can mix everything by shaking for 20-30 seconds). If the vinaigrette curdles, make it as a test: first combine the mustard with the vinegar, then slowly pour in the oil.

Preparing the rhubarb

4

Wash the rhubarb under cold water, trim the woody ends, and remove any fibrous parts. Cut the stalks into pieces about 1 cm thick. Heat a small pan over medium heat, pour in 1 tablespoon of oil (part of the prepared oil), add the rhubarb, and sauté for 2-3 minutes, stirring, until the edges soften but the center remains firm. Optionally drizzle with 1 teaspoon of honey to lightly caramelize.

Ingredients: Rhubarb, Rapeseed oil, Honey, Salt
Use a pan with a diameter of 20-24 cm. Sauté the rhubarb briefly — it should remain slightly firm and retain its color. If you prefer raw rhubarb, skip the sautéing and use thinly sliced stalks.

Preparation of vegetables

5

Rinse the young spinach in a large colander under running water. Gently move the leaves with your fingers to remove any sand. Transfer to a salad spinner or spread out on a clean towel and dry by gently rolling it up. If you are using sorrel (optional), rinse it separately and remove the tougher stems.

Ingredients: Young spinach, sorrel
It's best to use a salad spinner; if you don't have one, layer the leaves in several layers of paper towels and gently pat them dry. Wet leaves will dilute the dressing and make the salad watery.

Preparation of toppings

6

Cut the koryciński cheese into irregular pieces or crumble it with your fingers into smaller chunks (about 150 g). Thinly slice the spring onion on a diagonal; the white parts will add sharpness. Chop the cooled, toasted hazelnuts with a knife into coarse pieces.

Ingredients: Koryciński cheese, Spring onion, hazelnut
Use a sharp knife or your hands to crumble the cheese for a rustic look. Make sure the nuts are cooled before chopping — hot nuts will crumble.

Salad Assembly

7

In a large bowl (preferably 26-28 cm in diameter), place the dried young spinach and optionally sorrel (if using). Evenly distribute warm or chilled rhubarb over the leaves. Add diced koryciński cheese and thin slices of spring onion. Drizzle with the prepared vinaigrette — start with about 2/3 of the dressing, keeping the rest for possible seasoning. Gently mix with a spatula or two spoons, lifting the leaves from the bottom and folding until all ingredients are lightly coated with the dressing.

Ingredients: Young spinach, Rhubarb, Koryciński cheese, Spring onion, Wine vinegar, Rapeseed oil, Mustard
Use a large, shallow bowl — it makes gentle mixing easier. Mix briefly (10-15 seconds) so the leaves don't wilt. If the rhubarb was hot, let it cool for a moment so you don't pour hot ingredients over the cold leaves.

Finishing and Serving

8

Transfer the salad to a serving plate or a shared platter. Sprinkle with chopped toasted hazelnuts. Check the seasoning: add a pinch of salt and a bit of pepper, drizzle with lemon juice if more acidity is needed. Serve immediately to keep the leaves crisp.

Ingredients: hazelnut, Lemon, Salt, Black pepper
Use a nice, flat plate (e.g., white) to highlight the color contrast. Additionally, you can add fresh leaves of a small amount of sorrel or microgreens for decoration (optional).

Fun Fact

💡

Koryciński cheese is a traditional Polish cheese from Podlasie and Mazowsze — historically made artisanally, often with the addition of chives or caraway; in this recipe, its creaminess balances the sharpness of the rhubarb.

Best for

wiosenny obiad przystawka na przyjęcie lekka kolacja

Tips

🍽️ Serving

Serve immediately after preparation to prevent the young spinach from wilting. Serve on shallow white plates to highlight the color contrast; add a slice of fresh whole grain bread or thin bread chips as a side.

🥡 Storage

It's best to eat the salad right away. If there's leftover dressing, store it separately in a jar in the fridge for up to 3 days. The salad with toppings (without dressing) can be stored in the fridge for 1 day in a container, but the leaves will lose their crispness. Store the nuts in an airtight container for up to 2 weeks.

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