Spring salad with young vegetables for Easter - photo 1
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Spring salad with young vegetables for Easter

Appetizers Easter Salads 45 min Medium 21 wyświetleń ~25.48 PLN * - (0)
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Description

A light, colorful spring salad combining young seasonal vegetables with delicate cottage cheese and hard-boiled eggs. This appetizer is perfect for Easter — fresh, crunchy, and slightly tangy thanks to the sorrel and honey-mustard dressing. The salad pairs well with roasted meats, Easter cold cuts, or as a standalone appetizer during a family breakfast. Visually, it is a feast of greens and pinks: light green leaves of lettuce and asparagus, coral slices of radish, yellow-white halves of eggs, and white crumbles of cottage cheese. Flavor-wise, it combines the freshness of vegetables, the creaminess of cottage cheese, and a light sweet-spicy accent from the dressing.

Ingredients Used

Ingredients (16)

Servings:
4
  • Chicken egg 4 szt. (~240 g)
  • Butter lettuce 150 g
  • Sorrel 60 g
  • Carrot 2.5 szt. (~200 g)
  • Radish 100 g
  • Green peas 150 g
  • Green asparagus 200 g
  • Semi-fat cottage cheese 200 g
  • 18% cream 60 ml
  • Rapeseed oil 30 g
  • Honey 15 ml
  • Mustard 20 g
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Walnuts 50 g
💰 Szacowany koszt dania: ~25.48 PLN (6.37 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of eggs

1

Place the eggs in a pot with a diameter that allows them to lie in a single layer. Cover with cold water so that it is about 2 cm above the eggs. Bring to a boil over high heat. Once the water starts to boil, reduce the heat to maintain a gentle simmer, and cook for 9 minutes to achieve hard-boiled eggs with a creamy yolk. After 9 minutes, transfer the eggs to cold water and place them in a bowl of ice-cold water for 5 minutes — this stops the cooking process and makes peeling easier.

Use a pot with a lid and a slotted spoon to remove the eggs. If the eggs crack while cooking, next time gently pierce the large end with a needle (note: for experienced cooks only).

Preparing the vegetables

2

Wash the butter lettuce, removing the outer leaves if they are wilted. Spin dry in a salad spinner or thoroughly dry with a paper towel. Rinse the sorrel under running water, dry, and remove the thicker stems. Peel the carrot or scrub it thoroughly and grate it on the coarse side of a grater or cut it into thin strips (julienne). Slice the radish into thin rounds using a mandoline or a sharp knife.

Ingredients: Butter lettuce, sorrel, Carrot, Radish
Use a carrot peeler or a julienne grater, mandoline with caution — protect your fingers. A large bowl and a manual salad spinner are best, but hand drying with a towel is acceptable.

Blanching

3

Bring a large pot of salted water (1 liter of water + 1 teaspoon of salt) to a boil. Once the water is boiling, add the asparagus for 2-3 minutes (depending on thickness) — they should change to a vibrant green and remain crisp. Using a slotted spoon, remove the asparagus and immediately place them in a bowl of ice-cold water to stop the cooking process. In the same water, add the peas for 1-2 minutes, then transfer them to the ice-cold water as well. Set aside to drain in a colander.

Ingredients: green asparagus, Green peas, Salt
Use a large pot and a bowl of ice. Do not cook for too long — the vegetables should be crunchy. The ice bath will stop the process and preserve the color.

Preparing the cottage cheese

4

Place the semi-fat curd in a bowl and crumble it with a fork into small pieces. If you prefer a creamy consistency, mix the curd with 1 tablespoon of 18% cream until smooth — this will give you a more delicate texture in the salad.

Ingredients: Semi-fat cottage cheese, 18% cream
Use a wide bowl and a fork or a small potato masher. Do not mix for too long if you want to keep the graininess of the cottage cheese.

Preparing the dressing

5

In a small bowl, add 18% cream, canola oil, mustard, honey, 1/2 teaspoon of salt (about 1 g), and freshly ground pepper. Whisk vigorously with a whisk or fork until the ingredients form a smooth, slightly emulsified dressing. Taste and adjust with an extra pinch of salt or 1/2 teaspoon of honey if you prefer a sweeter balance.

Ingredients: 18% cream, Rapeseed oil, Mustard, Honey, Salt, Black pepper
Use a small bowl and a whisk or a jar with a lid — in the jar, you can shake vigorously until the dressing combines. Add the oil in a thin stream if you are using a manual whisk.

Chopping and finishing ingredients

6

Peel the eggs and cut them in half or quarters — according to your preference. Cut the asparagus into 3–4 cm pieces (keep the decorative tips if you like). Finely chop the dill. If you are using walnuts, gently toast them in a dry pan for 3–4 minutes until they are lightly golden and start to smell, then chop them coarsely.

Ingredients: green asparagus, Dill
Use a sharp knife to cut the eggs and a cutting board. A wide non-stick or cast iron skillet is best for toasting nuts — stir frequently to avoid burning.

Salad Assembly

7

In a large bowl, gently mix the dried butter lettuce, sorrel, and prepared carrots and radishes. Add the drained peas and chopped asparagus. Add the crumbled cheese. Drizzle with about 2-3 tablespoons of dressing (approx. 30–45 ml) and gently mix to coat the vegetables with the sauce — stir with short movements from the bottom to the top to avoid crushing the leaves.

Ingredients: Butter lettuce, sorrel, Carrot, Radish, Green peas, green asparagus, Semi-fat cottage cheese, 18% cream, Rapeseed oil, Mustard, Honey
Use a large, wide mixing bowl and two large tablespoons or salad tongs. Add the dressing gradually — it's easy to add more, but harder to drain the excess.

Finishing and serving

8

Transfer the salad to a serving platter or portion it onto plates. Arrange the halved eggs decoratively on top, sprinkle with chopped dill and optionally with toasted walnuts. Drizzle lightly with an additional teaspoon of rapeseed oil if you want shinier leaves. Serve immediately to keep the lettuce fresh and crunchy.

Ingredients: Dill, Rapeseed oil
Use a flat plate or oval platter. Serve immediately — the lettuce may wilt after a while. Additionally, you can add walnuts to enhance the flavor/texture.

Fun Fact

💡

Sorrel has been valued in traditional Polish cuisine as an addition to soups and salads — its distinct tartness refreshes heavier holiday dishes wonderfully. In many regions of Poland, sorrel is a symbol of spring.

Best for

Wielkanoc Przyjęcie wiosenne Lekki lunch

Tips

🍽️ Serving

Serve the salad chilled, right after preparation, on a light, flat plate — arrange the eggs symmetrically, with the tips of the asparagus facing up for an elegant effect. A glass of light white wine or rhubarb compote pairs well with the salad.

🥡 Storage

It's best to consume the salad immediately. If you need to store it, keep the dressing separately in an airtight container in the fridge for up to 24 hours, and the vegetables with oil and cheese in an airtight container for up to 12 hours. After adding the dressing, the leaves may wilt — mix fresh before serving and optionally add more dressing.

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