Recipe for: Rhubarb carpaccio with farmer's cheese and honey vinaigrette - photo 1
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Recipe for: Rhubarb carpaccio with farmer's cheese and honey vinaigrette

Salads Fusion cuisine 40 min Medium 6 wyświetleń ~30.16 PLN * - (0)
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Description

Delicate, spring carpaccio made from raw rhubarb combined with creamy farmer's cheese and a sweet-sour honey vinaigrette. The dish brings together seasonal Polish rhubarb and sorrel with fresh asparagus — the result is a contrasting combination of acidity, sweetness, and the creamy texture of the cheese. Great as a light appetizer or an impressive salad for spring gatherings, served chilled on flat plates, garnished with toasted almond flakes and mint for freshness and crunch.

Ingredients Used

Ingredients (13)

Servings:
4
  • Rhubarb 400 g
  • Cottage cheese 400 g
  • Honey 60 ml
  • Olive oil 30 ml
  • Apple cider vinegar 15 ml
  • Mustard 10 g
  • Lemon juice 30 ml
  • Sorrel 30 g
  • Asparagus 150 g
  • 🌿 Przyprawy
  • Salt 1 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Almond flakes 30 g
  • Fresh mint 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~30.16 PLN (7.54 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing rhubarb

1

Wash the rhubarb under cold water and dry it with a paper towel. Cut off the woody ends (about 1–2 cm). If the skin is very fibrous, peel it thinly with a vegetable peeler — be careful not to peel too deeply. After cleaning, place the stalks on a cutting board and slice them into thin pieces at an angle (diagonally) about 1–2 mm thick; this will make the slices larger and more impressive. If you have a mandoline, set it to the thinnest setting and use a finger guard or protective glove.

Ingredients: Rhubarb
Use a sharp cocktail knife or a mandoline with a finger guard. A mandoline gives the most even slices; if you don't have a mandoline, slice very carefully. The slices should be translucent — that's a sign they are thin enough.

Vinaigrette

2

In a small bowl, combine honey (60 g) with mustard (10 g). Add apple cider vinegar (15 g) and lemon juice (30 ml). Using a whisk or fork, slowly add olive oil (30 g) in a thin stream while continuously mixing to create a smooth emulsified dressing. Season with salt (1 g) and pepper (2 g). Taste and adjust the sweetness of the honey or the acidity of the vinegar if needed.

Ingredients: Honey, Mustard, Apple cider vinegar, Lemon juice, Olive oil, Salt, Black pepper
Use a small bowl and a whisk or a jar with a lid (shake vigorously for 20–30 seconds). Slowly add the oil to make the vinaigrette smooth and creamy.

Rhubarb maceration

3

Arrange thin slices of rhubarb in a large bowl, one on top of the other. Drizzle 2/3 of the prepared vinaigrette and gently mix with a paper glove or silicone spatula to ensure each slice is lightly coated. Set aside for 10–15 minutes in a cool place — the vinaigrette will soften the slices and mellow the acidity of the rhubarb while adding shine.

Ingredients: Rhubarb, Honey, Apple cider vinegar, Olive oil
Do not mix too vigorously, as the slices may tear. You can shorten the maceration time to 5 minutes if you prefer a crunchier rhubarb.

Preparing the asparagus

4

Trim the woody ends of the asparagus (about 2–3 cm) by breaking them by hand where they naturally snap. Bring salted water to a boil in a pot. Prepare a bowl with very cold water and ice. Drop the asparagus into the boiling water for 1–2 minutes (depending on thickness) — they should become bright green and crisp-tender. Immediately transfer to the ice bath to stop the cooking. Pat dry with a towel and slice diagonally into thin pieces 4–6 mm thick.

Ingredients: asparagus, Salt
Use a pot with about 8–10 cm of water and a teaspoon of salt. The blanching time is critical: too long will make the asparagus soft and lose its color.

Preparing the cottage cheese

5

In a separate bowl, crumble the farmer's cheese with a fork or gently blend with a hand mixer for a few seconds if you want a smoother consistency. Season very lightly with a bit of lemon juice (a few ml) and a pinch of salt — remember that the vinaigrette and sorrel will add acidity. If you prefer a chunky texture, do not blend for too long.

Ingredients: Cottage cheese, Lemon juice, Salt
Use a fork to achieve a rustic consistency; if you don't have a blender, you can pass the cottage cheese through a sieve to get a smooth mixture.

Assembly

6

On a flat plate, arrange the slices of rhubarb in a carpaccio style — slightly overlapping them to create a circle or line. In the center and in several places, place portions of cottage cheese — you can form small quenelles with a spoon or gently distribute them in chunks. Evenly distribute the blanched slices of asparagus and torn leaves of sorrel on top. Drizzle the remaining vinaigrette over everything in a thin stream. Sprinkle with toasted almond flakes and tear the mint leaves on top.

Ingredients: Rhubarb, Cottage cheese, asparagus, sorrel, Almond flakes, Fresh mint, Honey, Olive oil
Use a large flat plate (diameter 24–28 cm) for an elegant presentation. Add the vinaigrette gradually — it's better to start with less and possibly adjust with salt/sugar later.

Serving

7

Serve the carpaccio immediately after preparation, slightly chilled. You can place the plates on ice or chill the plates in the refrigerator before serving. Serve as an appetizer or a light salad, preferably with thin bread on the side.

Ingredients: Rhubarb, Cottage cheese
Do not prepare the dish too far in advance — the rhubarb will soften over time and lose its texture. If you need to prepare it earlier, keep the rhubarb slices and the cheese separate, and combine them a few minutes before serving.

Fun Fact

💡

Rhubarb was long used as a vegetable in European cuisine, and only over time did it gain popularity in desserts. When combined with sorrel, it creates an interesting citrusy note — both plants have natural acids that complement each other nicely.

Best for

wiosenne przyjęcie lekka przystawka na obiad menu degustacyjne

Tips

🍽️ Serving

Serve chilled; use large, flat plates to showcase the thin slices of rhubarb. For a more elegant version, add a few drops of pumpkin seed oil and thin ribbons of lemon zest as decoration.

🥡 Storage

Store rhubarb separately (in an airtight container in the fridge for up to 24 hours) and cottage cheese (for up to 48 hours). Keep the vinaigrette in a jar in the fridge for up to 3 days. Once the ingredients are combined, it is best to consume within a few hours to maintain texture.

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