Recipe for: Young Vegetable and Cottage Cheese Salad - photo 1
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Recipe for: Young Vegetable and Cottage Cheese Salad

Salads Vegetarian Dishes 20 min Easy 24 wyświetleń ~24.61 PLN * - (0)
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Description

A light, spring salad combining fresh, young vegetables with fresh cheese. The dish draws inspiration from Polish rural cuisine, where cheese meets lettuce and herbs; it’s a quick option for a light lunch, dinner, or a side to grilled meat. The salad has a crunchy texture thanks to radishes and cucumber, delicate, creamy accents from the cheese and sour cream, and asparagus adds a distinctive green note. Visually, it’s a mosaic of light green leaves, pink slices of radish, and white lumps of cheese — serve immediately to keep the vegetables crisp.

Ingredients Used

Ingredients (14)

Servings:
4
  • Cottage cheese 250 g
  • Butter lettuce 200 g
  • Sorrel 30 g
  • Green asparagus 200 g
  • Radish 200 g
  • Field cucumber 150 g
  • Spring onion 2 pęczki (~100 g)
  • Sour cream 60 g
  • Rapeseed oil 30 g
  • Lemon 0.8 szt. (~60 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Dill 1.5 pęczki (~30 g)
  • Sunflower seeds 30 g
💰 Szacowany koszt dania: ~24.61 PLN (6.15 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash all the vegetables under running, cool water. Separate the lettuce leaf by leaf, spin dry in a salad spinner or thoroughly dry with a paper towel. Trim the ends of the radishes and slice them thinly (about 1-2 mm). Peel the cucumber if the skin is tough, cut it in half lengthwise, and slice it into half-moons about 3-4 mm thick.

Ingredients: Butter lettuce, Radish, Field cucumber
Use a large bowl and a sharp vegetable knife. Drying the lettuce is key — wet leaves will dilute the dressing and make the salad watery.

Preparing the asparagus

2

Prepare the asparagus: hold the bottom part and gently snap off the end (about 2-3 cm) to separate the woody part. Cut the stalks into diagonal pieces about 3-4 cm long. If the asparagus is very thin, you can leave them whole.

Ingredients: green asparagus
Use a cutting board and a sharp kitchen knife. The breaking point of the asparagus indicates the natural place to separate the woody part — you don't need to estimate it by eye.

Blanching asparagus

3

Bring about 1 liter of water to a boil in a pot, add a pinch of salt. When the water is boiling vigorously, add the chopped asparagus and blanch for 2 minutes — they should become bright green and firm, not soft. After 2 minutes, immediately transfer the asparagus to a bowl of very cold water (ice water) for 1-2 minutes to stop the cooking process.

Ingredients: green asparagus, Salt
Use a colander or strainer to quickly remove the asparagus, and a bowl of ice-cold water for the 'shock'. Overcooking will make the asparagus soft and tasteless.

Preparing the cottage cheese

4

Place the cottage cheese in a bowl and crumble it with a fork or potato masher into an uneven, creamy mass — do not grind it too finely; small lumps should remain. If the cottage cheese is very dry, you can add 1-2 tablespoons of cream to achieve a creamy consistency.

Ingredients: Cottage cheese, Sour cream
Use a fork or a masher. Do not mix too vigorously — the goal is to preserve the structure of the cheese so that you can feel the lumps in the salad.

Preparing the dressing

5

In a small bowl, combine the cream (60 ml), rapeseed oil (30 g / 2 tablespoons), juice from half a lemon (about 30 g), and 1 pinch of salt and 1 pinch of pepper. Whisk vigorously with a whisk or fork for 20-30 seconds until the dressing becomes smooth and slightly emulsified.

Ingredients: Sour cream, Rapeseed oil, Lemon, Salt, Black pepper
Use a small bowl and a mini whisk. If the dressing is too sour, add 1-2 teaspoons of cream. Do not pour the oil all at once — it's better to do it gradually to bind the emulsion more easily.

Mixing the salad

6

In a large bowl, place the dried butter lettuce torn into wide pieces, sorrel (loosely chopped if the leaves are long), sliced radishes, chopped cucumber, green onions cut into thin rings, and chilled asparagus. Add the crumbled cheese. Drizzle the prepared dressing evenly — start with half the amount and gently mix with a salad spoon, check the taste, and if necessary, add the remaining dressing.

Ingredients: Butter lettuce, sorrel, Radish, Field cucumber, Spring onion, green asparagus, Cottage cheese, Sour cream, Rapeseed oil
Use a large, deep bowl and two large spoons or salad tongs. Gently mix from the bottom up to avoid crushing the cheese and damaging the leaves.

Seasoning and serving

7

Taste the salad and season with salt and pepper if needed. Transfer the salad to a serving dish or individual plates. If you are using dill, chop it finely and sprinkle on top. Sprinkle with toasted sunflower seeds just before serving if you want to add some crunch.

Ingredients: Salt, Black pepper, Dill, sunflower seeds
Use a manual pepper mill for fresh aroma. Additionally, you can add dill or sunflower seeds to enhance the flavor/texture (optional ingredients).

Serving

8

Serve immediately — the salad tastes best fresh, when the vegetables are still crisp and the cheese retains its creamy texture. As an accompaniment, you can serve fresh whole grain bread or thin slices of toasted baguette.

Use a flat platter or a clear salad bowl to showcase the colors. Do not leave the salad in the fridge for too long after adding the dressing, as the leaves will wilt.

Fun Fact

💡

In Poland, cottage cheese is a traditional ingredient in simple salads and spreads — combining cottage cheese with young vegetables is a spring custom that dates back to peasant cuisine, where fresh produce was paired with local dairy.

Best for

Majówka Lekki obiad Spotkanie przy grillu

Tips

🍽️ Serving

Serve immediately after preparation. A lightly chilled white wine or water with a slice of lemon pairs well with the salad. For a heartier version, add cooked millet or pearl barley as a base.

🥡 Storage

Store the dressing separately in a sealed container for up to 24 hours in the refrigerator. The salad should be consumed within 2 hours after mixing. If you want to prepare it in advance, chop the vegetables and keep them separately in the refrigerator, and store the cottage cheese and dressing separately.

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