Recipe for: Arugula with rhubarb, caramelized onions, and Korycin cheese - photo 1
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Recipe for: Arugula with rhubarb, caramelized onions, and Korycin cheese

Salads Fusion cuisine 40 min Medium 24 wyświetleń ~20.41 PLN * - (0)
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Description

A modern, spring salad combining the peppery freshness of arugula with the tart, slightly sweet rhubarb, the deep sweetness of caramelized onions, and the creamy texture of Korycin cheese. This dish is inspired by fusion cuisine — the simplicity of local ingredients meets the subtle technique of caramelization and glazing. Perfect as a light lunch, an appetizer for a spring gathering, or as a contrasting side to roasted meat. Visually, it contrasts the green of arugula, the pink of rhubarb, and the gold of onions, while flavor-wise it combines sweet, sour, and salty notes. Serve immediately after preparation, preferably with crusty bread and a glass of light white wine.

Ingredients Used

Ingredients (13)

Servings:
4
  • Arugula 100 g
  • Rhubarb 200 g
  • Onion 2 szt. (~300 g)
  • Sugar 30 g
  • Butter 30 g
  • Rapeseed oil 45 g
  • Balsamic vinegar 15 ml
  • Koryciński cheese 150 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Sorrel 30 g
  • Honey 15 ml
💰 Szacowany koszt dania: ~20.41 PLN (5.10 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare the ingredients: rinse the arugula in a large bowl with cold water, dry it in a salad spinner or gently pat it dry with a paper towel. Wash the rhubarb, trim the ends, and if there are fibers, peel them thinly along the stalk with a vegetable peeler. Cut the rhubarb diagonally into pieces about 1–1.5 cm thick. Peel the onion, cut it in half, and slice it into thin feathers. Crumble the koryciński cheese by hand into larger pieces or cut it into cubes.

Ingredients: Arugula, Rhubarb, Onion, Koryciński cheese
Use a salad spinner to dry the arugula — dry leaves absorb the dressing better. You can cut rhubarb more easily with a sharp knife without crushing it. Prepare all bowls and tools before you start cooking.

Caramelized onion

2

Heat a wide skillet (preferably 26–28 cm) over medium-low heat. Add butter (30 g) and wait for it to melt. Toss in the chopped onion, sprinkle with a pinch of salt (1 pinch from the amount), and stir to coat the onion in fat. Cook on very low heat for 20–25 minutes, stirring with a wooden spoon every 2–3 minutes, until the onion becomes soft, translucent, and then golden brown. After about 15 minutes, add sugar (30 g), stir, and continue cooking until a deep amber color is achieved. Finally, drizzle with 1 tablespoon (15 ml) of balsamic vinegar and cook for another 1–2 minutes to reduce the vinegar and create a glaze.

Ingredients: Onion, Butter, Sugar, Balsamic vinegar, Salt
Use a wide pan so that the onion spreads out in a thin layer — this helps with evaporation and caramelization. If the heat is too high, the onion may burn: the goal is slow golden browning, not quick browning. A wooden spoon will prevent excessive scratching of the pan.

Rhubarb

3

In a medium skillet, heat 1 tablespoon (15 g) of canola oil over medium heat. Add the chopped rhubarb and sauté for 3–4 minutes, stirring every 30–40 seconds, until the pieces soften at the edges but still hold their shape. Add 1 teaspoon (to taste) of sugar or, if using, 1 tablespoon (15 g) of honey and drizzle with 1 tablespoon (15 ml) of balsamic vinegar. Sauté for another minute to allow the glaze to coat the rhubarb and achieve a slight shine.

Ingredients: Rhubarb, Rapeseed oil, Sugar, Balsamic vinegar, Honey
If you don't have a non-stick pan, use a steel one with a little oil and stir more often to prevent sticking. Don't overdo the time — the rhubarb should be tender-crisp, not mushy.

Dressing

4

In a small bowl, prepare the dressing: pour in 3 tablespoons of rapeseed oil (45 g) and 1 tablespoon of balsamic vinegar (15 ml). Add 1 pinch of salt and 1 pinch of pepper. Whisk for 20–30 seconds until the ingredients combine and the dressing becomes slightly emulsified.

Ingredients: Rapeseed oil, Balsamic vinegar, Salt, Black pepper
Use a small bowl and a whisk or a jar with a lid — if using a jar, close it and shake vigorously for 15 seconds. The 3:1 ratio (oil to vinegar) provides a balanced flavor.

Assembly and serving

5

In a large bowl, toss the dried arugula (100 g). Drizzle with half of the prepared dressing and gently mix with your hands or salad tongs to ensure the leaves are evenly coated with the sauce (do not crush the arugula). Transfer the arugula to plates or one large serving platter. Top the arugula with warm rhubarb (from the pan) and portions of caramelized onions. Sprinkle with crumbled Korycin cheese (150 g) and, if using, toasted walnuts (50 g). For freshness and tartness, add a few leaves of sorrel (30 g) arranged on top. Drizzle with the remaining dressing, season to taste with salt and pepper. Serve immediately.

Ingredients: Arugula, Rhubarb, Onion, Koryciński cheese, sorrel, Rapeseed oil, Balsamic vinegar, Salt, Black pepper
If the cheese is cold, it's best to add it just before serving — slightly warm ingredients + cold cheese create a pleasant contrast of textures. Use a large spoon or silicone tongs to mix the arugula to avoid crushing the leaves.

Finishing

6

Check the balance of flavors: if the salad is too sour, add a bit of honey (optional 15 g) mixed into the remaining dressing; if it is too bland, add a few drops of balsamic vinegar. Serve with a slice of fresh bread or a roll.

Ingredients: Honey, Balsamic vinegar
Small flavor adjustments just before serving will enhance the dish — add a little bit at a time and taste. Honey is not necessary; use it only if you want to soften the acidity of the rhubarb.

Fun Fact

💡

Rhubarb was initially regarded as a medicinal plant in Europe, and only later as an edible fruit. The combination of sour rhubarb with creamy cheeses is a traditional theme in the cuisines of Northern and Central Europe.

Best for

wiosenny lunch przyjęcie dla przyjaciół lekka kolacja

Tips

🍽️ Serving

Serve the salad immediately after preparation, when the onion is still warm — the contrast in temperature (warm onion and cold cheese) enhances the flavor. Koryciński cheese can be coarsely crumbled or thinly sliced — the sliced version adds elegance, while the crumbled version brings more rusticity. For guests, prepare the nuts separately so that those with allergies can skip them.

🥡 Storage

Salads are best consumed right after preparation. If there are leftovers, store separately: arugula and dressing in separate containers in the fridge for up to 24 hours; caramelized onions and rhubarb in a cool place for up to 48 hours. It is not recommended to dress the arugula in advance — the leaves will wilt.

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