Green salad with rhubarb and feta - photo 1
← Recipes

Green salad with rhubarb and feta

Vegetarian Dishes Salads 30 min Easy 26 wyświetleń ~28.59 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Fresh, spring salad combining tangy rhubarb with delicate leaves of green lettuce and creamy feta. The dish draws from Polish seasonal products: rhubarb adds juicy acidity, sorrel and spinach bring a green, slightly tart note, while walnuts provide crunch. The salad is perfect as a light lunch, an appetizer to roasted duck, or a side to grilled meat; it tastes bold while also looking very decorative with pink stripes of rhubarb against the backdrop of green leaves and white feta. I suggest serving it immediately after preparation, when the rhubarb is still slightly warm, creating a pleasant contrast of temperatures and textures.

Ingredients Used

Ingredients (13)

Servings:
4
  • Rhubarb 200 g
  • Spinach 120 g
  • Butter lettuce 150 g
  • Sorrel 30 g
  • Feta cheese 150 g
  • Rapeseed oil 30 g
  • Wine vinegar 30 ml
  • Honey 15 ml
  • Mustard 15 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Green asparagus 100 g
💰 Szacowany koszt dania: ~28.59 PLN (7.15 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the spinach, butter lettuce, and sorrel under running cold water. Dry the leaves in a salad spinner for 1-2 minutes or thoroughly pat them dry with paper towels — the lettuce should be dry so the dressing doesn't become diluted. Tear large lettuce leaves into smaller pieces by hand (do not cut with a knife to prevent the ends from browning). Leave the sorrel whole or gently tear it.

Ingredients: Spinach, Butter lettuce, sorrel
Use a salad spinner if you have one; if not, spread the leaves on a large towel and gently pat dry. Tearing by hand minimizes oxidation of the edges.

Preparing the rhubarb

2

Trim the tough ends of the rhubarb (about 1 cm). If the stalks are thick and fibrous, peel the skin thinly using a vegetable peeler. Cut the stalks into diagonal slices about 1 cm thick. The flesh should be visible in strips; do not cut too thinly so that the rhubarb retains its texture after sautéing.

Ingredients: Rhubarb
Use a sharp knife and a cutting board. If the rhubarb is young, peeling is not necessary.

Frying rhubarb

3

Heat a 24-26 cm skillet over medium heat. Pour in 1 tablespoon of canola oil (15 g). When the oil starts to shimmer, add the chopped rhubarb and sauté for 2 minutes, stirring with a spatula, until the rhubarb begins to soften and release its juices. Add 1 tablespoon of honey (15 g) and 1 tablespoon of wine vinegar (15 ml) along with a pinch of salt and pepper. Sauté for another 2-3 minutes until the rhubarb is soft but still holds its shape — it should be tender-tart, not mushy.

Ingredients: Rhubarb, Rapeseed oil, Honey, Wine vinegar, Salt, Black pepper
Use a non-stick pan. Control the heat — too high a temperature will burn the honey. If the juices are burning, lower the heat and add 1-2 tablespoons of water.

Optional: preparing the asparagus

4

If you are using asparagus, snap off the tough ends (bend the asparagus until it naturally breaks). Cut into pieces of 3-4 cm or leave the spears whole. In a medium-heated pan, add 1 tablespoon of rapeseed oil (15 g) and sauté the asparagus for 3-4 minutes until they are tender-crisp (al dente) — they should be bright green and slightly browned.

Ingredients: green asparagus, Rapeseed oil, Salt
You can also briefly blanch the asparagus in boiling water for 2 minutes, then cool it in cold water to preserve the color.

Preparing the dressing

5

In a small bowl, combine 1 tablespoon of mustard (15 g) with 1 tablespoon of honey (15 g) and 1 tablespoon of wine vinegar (15 ml). Add 2 tablespoons of rapeseed oil (30 g). Whisk vigorously with a whisk or fork for 20-30 seconds until the dressing becomes smooth and slightly thick (emulsion). Season with 1-2 pinches of salt (2 g) and 1 pinch of pepper (1 g). Taste and adjust the proportions if necessary: more vinegar for sharpness, more honey for sweetness.

Ingredients: Mustard, Honey, Wine vinegar, Rapeseed oil, Salt, Black pepper
Use a small bowl and a whisk or a jar with a lid — you can also shake the jar well with the ingredients. The dressing should have a smooth, non-separated texture.

Preparing feta

6

Cut the feta cheese into cubes about 1-1.5 cm or tear it into pieces with your fingers if you prefer a rustic look. If the feta is very salty, you can briefly rinse it and drain it on a paper towel.

Ingredients: Feta cheese
Use a sharp knife or your hands to crumble the cheese; holding the feta in tongs for too long will cause it to warm up and become soft.

Podsmażenie orzechów (opcjonalne)

7

Jeśli używasz orzechów włoskich, rozgrzej suchą patelnię na średnim ogniu i praż orzechy 2-3 minuty, potrząsając patelnią, aż zaczną wydzielać aromat i lekko się zrumienią. Odstaw do ostygnięcia i posiekaj grubo.

Uważaj, bo orzechy szybko się przypalają. Prażenie wydobywa głębię smaku i poprawia chrupkość.

Montaż sałatki

8

Do dużej miski włóż osuszone liście szpinaku, sałaty masłowej i szczaw. Dodaj ciepły (lub schłodzony) rabarbar, ewentualnie przygotowane szparagi. Rozsyp kawałki fety równomiernie. Polej 2/3 przygotowanego dressingu i delikatnie wymieszaj — użyj dwóch dużych łyżek lub chwytaczy do sałaty: podnoś składniki od dołu i składaj na wierzch, by nie rozgnieść liści. Jeśli sałatka wydaje się zbyt sucha, dodaj resztę dressingu.

Ingredients: Spinach, Butter lettuce, sorrel, Rhubarb, Feta cheese, Wine vinegar, Rapeseed oil, Mustard, Honey, Salt, Black pepper, green asparagus
Nie polewaj zbyt dużą ilością dressingu na raz — lepiej dodać więcej po wymieszaniu. Mieszaj krótko, aby liście pozostały jędrne.

Wykończenie i podanie

9

Przełóż sałatkę na talerz lub półmisek. Posyp podprażonymi orzechami włoskimi (jeśli używasz) i dopraw świeżo zmielonym pieprzem. Podawaj natychmiast, by liście zachowały świeżość, a rabarbar kontrastował temperaturą z serfeta.

Ingredients: Black pepper
Użyj dużego płaskiego talerza lub drewnianej misy do efektownego podania. Dodatkowo można dodać kilka listków świeżej mięty lub bazylii dla aromatu.

Fun Fact

💡

Rhubarb was initially used in Europe as a medicinal plant and spice, and only later began to be used in desserts and salads. In Poland, rhubarb is a traditional ingredient in spring dishes.

Best for

lekki lunch wiosenny obiad przystawka na przyjęcie

Tips

🍽️ Serving

Serve the salad slightly chilled or with warm rhubarb for contrast. A light, refreshing white wine or a light cider pairs well with the salad. If the feta cheese is very salty, serve an extra portion of dressing on the side to dilute it.

🥡 Storage

It's best to consume the salad immediately. Store any leftover dressing in a sealed jar in the fridge for up to 3 days. Keep the other ingredients separately: rhubarb in the fridge for up to 2 days, and the leaves separately in a sealed container with a paper towel. Do not store the salad with the dressing for longer than half a day, as the leaves will lose their crispness.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Rainbow Spinach Pancakes with Cottage Cheese Filling and Fruits 45 min

Rainbow Spinach Pancakes with Cottage Chee...

Kids' Lunches
Rainbow Spinach Pancakes with Cheese and Vegetable Filling 50 min

Rainbow Spinach Pancakes with Cheese and V...

Kids' Lunches
Autumn Salad with Roasted Butternut Squash, Kale, and Pecans 60 min

Autumn Salad with Roasted Butternut Squash...

Salads
Jesienna Sałatka z Pieczoną Dynią, Gruszką i Serem Feta 50 min

Jesienna Sałatka z Pieczoną Dynią, Gruszką...

Salads
Fruit salad with yogurt and rhubarb 10 min

Fruit salad with yogurt and rhubarb

Breakfasts
Forest Glades with Gnocchi Dumplings 75 min

Forest Glades with Gnocchi Dumplings

Kids' Lunches

Recipe Categories

Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Salads
Salads in: New Year's Eve

New Year's Eve salads should be fresh, colorful, and full of flavor to enhance the time spent at the table.

See all recipes in this category
Reklama