Recipe for: Spring Salad with Fresh Vegetables and Cottage Cheese - photo 1
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Recipe for: Spring Salad with Fresh Vegetables and Cottage Cheese

Salads Vegetarian Dishes 15 min Easy 2 wyświetleń ~24.72 PLN - (0)
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Description

A light, fresh spring salad combining creamy cottage cheese with crunchy young vegetables and tangy sorrel. Inspired by Polish rural cuisine: simplicity and seasonal ingredients. The salad has a delicate creamy-lemony note thanks to the dressing made from sour cream and rapeseed oil, while the sorrel adds a pleasant, slightly tangy freshness. It works well as a standalone light dish for lunch, a side to whole grain bread, or an appetizer at a spring gathering. The vivid colors (green leaves, red radishes, red tomato) create a striking, appetizing composition on the plate.

Ingredients Used

Ingredients (13)

Servings:
4
  • Cottage cheese 300 g
  • Iceberg lettuce 200 g
  • Cucumber 0.5 szt. (~150 g)
  • Tomato 2.5 szt. (~300 g)
  • Radish 100 g
  • Sorrel 50 g
  • Spring onion 1.2 pęczek (~60 g)
  • Rapeseed oil 30 g
  • Lemon juice 30 ml
  • Sour cream 60 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Walnuts 40 g
💰 Szacowany koszt dania: ~24.72 PLN (6.18 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Salad

1

Prepare your workspace: take a large mixing bowl (about 2-3 l), a cutting board, and a sharp knife. Wash all the vegetables under running cold water, shaking them to remove any sand. Dry them with a paper towel or a salad spinner.

Ingredients: Iceberg lettuce, Cucumber, Tomato, Radish, sorrel, Spring onion
Use a board measuring at least 30x20 cm and a sharp chef's knife. Good drying prevents the dressing from becoming diluted.
2

Chop the vegetables: tear the iceberg lettuce into bite-sized pieces (about 3-4 cm). Cut the cucumber in half lengthwise and slice it into half-moons about 3-4 mm thick. Cut the tomato into larger cubes (about 1.5 cm), and slice the radish thinly. Crush the sorrel together and tear it into smaller pieces, and slice the green onion into rings.

Ingredients: Iceberg lettuce, Cucumber, Tomato, Radish, sorrel, Spring onion
Tearing the lettuce by hand prevents the edges of the leaves from becoming greasy and preserves the texture. Use a knife for thinly slicing the radishes to achieve crunchiness.
4

In a large bowl, place the torn lettuce leaves, add the chopped cucumber, tomato, radish, sorrel, and spring onion. Crumble the cheese by hand or with a fork into pieces about 1-2 cm in size and add to the bowl.

Ingredients: Iceberg lettuce, Cucumber, Tomato, Radish, sorrel, Spring onion, Cottage cheese
Use your hands to crumble the cheese — this way the pieces will be natural and will mix more easily with the vegetables. Do not mash the cheese into a paste.
5

Drizzle the salad with the prepared dressing. Use a large spoon or two, gently mix from the bottom to the top with a salad spoon for 10-15 seconds, so that the leaves are evenly coated, but the cheese does not crumble into a uniform mass.

Ingredients: Cottage cheese, Sour cream, Rapeseed oil, Lemon juice, Salt, Black pepper
The best is a large metal or wooden spoon and gentle stirring — too vigorous stirring will cause the curd to break and the sauce to become cloudy.

Sauce

3

Prepare the dressing: in a small bowl, combine sour cream (60 g) with lemon juice (30 ml), add canola oil (30 g). Whisk the ingredients with a fork or whisk for about 20-30 seconds until a smooth, slightly emulsified sauce forms. Season with salt (about 3 g) and pepper (about 1 g), taste, and adjust the acidity if necessary with lemon juice.

Ingredients: Sour cream, Lemon juice, Rapeseed oil, Salt, Black pepper
Use a small metal or ceramic bowl and a mini whisk. If the sauce separates, whisk more vigorously or add a little more oil, whisking from the center outwards.

Decoration and serving

6

Transfer the salad to a serving platter or portion it onto plates. Optionally, sprinkle with chopped walnuts (40 g) for crunch. Serve immediately to keep the leaves crispy.

If you are adding nuts, you can lightly toast them in a dry pan for 1-2 minutes over medium heat until they start to smell — be careful not to burn them.

Fun Fact

💡

Sorrel was popular in Polish folk cuisine as a spring addition to soups and salads due to its vitamin C content. When combined with cottage cheese, it created classic rural flavors.

Best for

lunch piknik wiosenny lekka kolacja

Tips

🍽️ Serving

Serve with dark bread (whole grain or rye) and a piece of freshly baked roll. You can add thin slices of smoked salmon for a pescatarian version. Make just enough dressing to lightly coat the ingredients — avoid excess that will wilt the lettuce.

🥡 Storage

It's best to eat the salad right away. If you need to store it, place it in an airtight container in the fridge for up to 24 hours without dressing. Store the dressing separately in a jar for up to 48 hours. Once the dressing is added, the leaves will lose their crispness.

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