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Broccoli and Raisin Salad (Easter Variant)

Salads Easter 50 min Medium 36 wyświetleń ~37.09 PLN * - (0)
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Description

Fresh, slightly sweet and sour salad with crunchy broccoli, fluffy cottage cheese, and sweet raisins — perfect as a spring addition to the Easter table. The dish combines Polish ingredients: broccoli in an intense green color, homemade cottage cheese, and spring onions, while the dressing made from sour cream, mustard, and lemon juice gives it a creamy consistency and a bold character. Raisins can be soaked in lemon juice or a bit of rum (optional version), which adds a festive touch. The salad pairs wonderfully with sourdough bread, roasted ham, or as a light element of an Easter buffet. Visually, it attracts with the contrast of green broccoli, white cottage cheese, and golden raisins.

Ingredients Used

Ingredients (14)

Servings:
4
  • Broccoli 500 g
  • Raisin 80 g
  • Chicken egg 4 szt. (~240 g)
  • Cottage cheese 200 g
  • 18% cream 100 ml
  • Mustard 30 g
  • Honey 15 ml
  • Lemon juice 30 g
  • Rapeseed oil 30 g
  • Green onion 1 pęczek (~30 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Walnuts 30 g
  • Rum 15 g
💰 Szacowany koszt dania: ~37.09 PLN (9.27 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the broccoli under cold water. Cut off the thick part of the stem, and separate the head into bite-sized florets (about 2–3 cm). Peel the thicker parts of the stem with a knife and slice them thinly — they can also be added to the salad.

Ingredients: Broccoli
Use a large cutting board and a sharp chef's knife. If the florets are large, cut them in half so they are of equal size and blanch evenly.
2

In a large pot, pour in water (about 2–3 liters), add 1 teaspoon of salt (about 5 g), and bring to a boil. Once boiling, add the broccoli and blanch for 2 minutes — the florets will become bright green and slightly soft, but still firm. Immediately transfer the broccoli to a bowl of ice-cold water (ice bath) for 2–3 minutes to stop the cooking process and set the color. Drain in a colander and let it dry.

Ingredients: Broccoli, Salt
Use a large sieve or colander and prepare a bowl with very cold water and ice cubes. The broccoli after blanching should be bright green, tender, and easily pierced with a fork, but not overcooked.
3

If you are using rum: place the raisins in a small bowl and cover them with rum (about 15 g of rum). If you prefer a non-alcoholic version, cover them with hot water or apple juice. Let sit for 10–15 minutes until they swell. After soaking, drain any excess liquid.

Ingredients: Raisin, Rum
Use a small bowl and a spoon; the soaked raisins should be soft and plump. Do not leave the raisins in the alcohol for more than 30 minutes — they will absorb too much alcohol flavor.

Cooking eggs

4

Place the eggs in cold water in a small pot (the water should cover the eggs by 2 cm). Bring to a boil over medium heat. Once the water starts boiling, cook for 9 minutes to achieve hard-boiled eggs with a creamy yolk. After cooking, rinse with cold water and cool for 5 minutes, then peel and cut into quarters.

Use a spoon to gently lower the eggs into the water to prevent them from cracking. The exact cooking time from the moment of boiling: 9 minutes for a firm yolk but still creamy center.

Dressing

5

In a separate bowl, prepare the dressing: pour in 18% cream (100 ml), add mustard (30 g), honey (15 g), freshly squeezed lemon juice (30 ml), rapeseed oil (30 g), salt (about 1–2 g), and freshly ground pepper (1 g). Whisk for 30–45 seconds until the ingredients combine into a smooth, slightly creamy emulsion.

Ingredients: 18% cream, Mustard, Honey, lemon juice, Rapeseed oil, Salt, Black pepper
Use a small bowl and a hand whisk or fork; add the oil in a thin stream while mixing to prevent the dressing from separating. Taste and season to your liking — the dressing should be slightly tangy with a hint of sweetness.

Salad assembly

6

In a large bowl, place the drained broccoli, add the drained raisins, quartered eggs, crumbled cheese (use a fork to break up larger pieces), and thinly sliced white and green parts of the spring onion. Drizzle with the prepared dressing and gently mix with a silicone spatula or two wooden spoons — mix briefly to avoid mashing the eggs and cheese.

Ingredients: Broccoli, Raisin, Cottage cheese, Green onion, 18% cream, Mustard, Honey, lemon juice, Rapeseed oil, Salt, Black pepper
Use a large, flat bowl to mix the ingredients more easily. Stir from the bottom up, lifting the ingredients — this will help maintain the structure of the broccoli and eggs.

Optional Additions

7

If you are using walnuts: toast them in a dry, medium skillet for 4–6 minutes over medium heat, shaking the skillet occasionally, until they become fragrant and lightly browned. Once cooled, chop them coarsely and sprinkle over the salad just before serving.

Use a metal pan and a wooden spatula, watch the nuts closely as they can burn quickly. Additionally, you can add walnuts to enhance the flavor and texture.

Resting and Serving

8

Set the salad aside for 10–15 minutes at room temperature to allow the flavors to meld. Before serving, taste again and adjust seasoning with salt and pepper if necessary. Serve on a large platter, garnished with green onion tops and sprinkled with optional nuts.

Ingredients: Green onion
Serve the salad at room temperature or slightly chilled. Do not keep it in the fridge with the dressing for too long — the cottage cheese and sour cream maintain their consistency best for up to 24 hours.

Fun Fact

💡

Broccoli as a vegetable was cultivated in Italy as early as ancient times; it arrived in Poland later and gained popularity as a healthy, spring addition. The combination of broccoli with raisins and cottage cheese brings together traditional Polish ingredients with a light, Mediterranean touch.

Best for

Wielkanoc świąteczny stół wiosenne przyjęcie piknik

Tips

🍽️ Serving

Serve the salad at room temperature or slightly chilled. It pairs wonderfully with dark sourdough bread, roasted ham, or smoked fish. To add some color, garnish with young arugula leaves or parsley just before serving.

🥡 Storage

Store in an airtight container in the refrigerator for up to 24 hours. If you plan to store it longer, keep the dressing separate and mix just before serving to prevent the cottage cheese and eggs from losing their consistency. Not suitable for reheating — serve cold/at room temperature.

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