Tips for warm spring salads: Recipes for not only potato salads

Include sprouts and first sprouts in your spring menu along with carrots and new potatoes or asparagus and treat yourself to salads that are filling and warm. That is if it gets unexpectedly cold.

Contents

Salad with baked potatoes and arugula
Salad with fresh cheese and roasted rhubarb
Asparagus with poached egg and butter
Potato salad with salmon
Salad with roasted carrots and fried goat cheese
Chicken salad with rice noodles
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Salad with baked potatoes and arugula

Have you tried butter vinaigrette yet?

4 servings, 30 minutes

1. Boil the potatoes in salted water until soft. Rinse the peas, cut the radishes into the thinnest slices possible, it works great on a mandolin. Mix everything with the arugula. However, green asparagus or boiled lentils also go well with the salad.

2. Melt the butter in a saucepan, add the finely chopped spring onion and mix in the vinegar, salt and a little freshly ground pepper. Pour the warm dressing over the salad with the still warm potatoes and you can take it to the table immediately.

Salad with fresh cheese and roasted rhubarb

4 servings, 45 minutes

1. Cut the rhubarb into 3 to 4 cm long pieces and mix it with honey. Bake on the top rack at 220°C for about 5 to 7 minutes. Remove from the oven and leave to cool on a baking sheet.

2. Dry-roast the nuts in a pan until fragrant. Whisk the oil with the balsamic vinegar, salt and pepper. Cut off the tough stems from the arugula, wash and dry it.

3. Mix with the dressing, divide into plates and serve with rhubarb, nuts and shredded cheese, preferably goat. You can also add chopped fennel or trumpet to the salad.

Asparagus with poached egg and butter

2 servings, 30 minutes

1. Melt the butter in a saucepan and let it run on the lowest setting – gently bubbling until the water has completely evaporated. Then just pick up the foam. Scrape the asparagus (this is not necessary for green) and break off the woody ends of the stems. Bring salted water to a boil, add sugar, a spoonful of butter and lemon juice and add the asparagus so that the heads stick out above the surface of the water (otherwise they will boil). It works better if you tie the asparagus in a bundle. Depending on the thickness, white asparagus is cooked for 5 to 8 minutes, green asparagus takes about 3 minutes less.

2. Add a spoonful of vinegar to a pot with about 10 cm of boiling unsalted water and reduce the flame to a minimum – the water must not bubble, just gently bubble. Spin a vortex in the water and carefully crack an egg into its center – the perfect poached (or poached) egg is achieved precisely with the absence of salt and non-bubbling water. The water and vinegar are said to be less important – but try it yourself. Let it cook for about 3 minutes in hot water until it is perfectly done. Fry the finished asparagus briefly in butter – just so that it gets thoroughly soaked in it. You can also add fava beans or sugar snap peas. Serve the asparagus topped with a spoonful of butter and with a poached egg, the spicy and beautiful-looking nasturtium flowers or radish or mustard sprouts complement it perfectly in terms of taste and appearance.

Potato salad with salmon

4 servings, 45 minutes

1. Season the salmon with salt and pepper and brush with oil. Arrange in a baking tray and bake at 180°C for about 20 minutes. Meanwhile, cook the potatoes in salted water until soft. Cut them in half as needed, you can leave the smallest whole.

2. In a large bowl, mix yogurt with lemon juice, salt and pepper, add some finely chopped parsley. Some people also appreciate a little dill in the dressing. Add potatoes, mix and place on plates. Add the meat divided with a fork into pieces and you can carry to the table.

Salad with roasted carrots and fried goat cheese

Goat cheese should not be missing from the spring table.

4 servings, 60 minutes

1. Cut the carrots lengthwise and mix with a little oil and salt. If you will also be using beets or onions, do the same with them. Bake the vegetables in an oven heated to 200 °C, it takes about 50 minutes for beets, 35 minutes for carrots, 20 minutes for onions – you can also add them gradually to the same tray.

2. When the vegetables are almost ready, roll the cheese rounds in plain flour, egg and breadcrumbs like cutlets and fry until golden. Mix roasted vegetables and baked goods with arugula and nuts and serve with fried goat cheese.

Chicken salad with rice noodles

Add vegetables and chicken to the noodles and you have a great meal. Whether you add Asian dressing is up to you.

4 servings, 25 minutes

For the topping:

2 tablespoons each of cane sugar, rice vinegar, fish sauce and hot water

1 wiped clove of garlic

chilli pepper

1. Put the ingredients for the sauce (if you want a dish with an Asian twist) into a mason jar, cover and shake well until the sugar dissolves. If you are not fond of oriental flavors, simply leave it out, or you can use only a spoonful of sesame or other oil instead of the sauce, so that the salad is not dry.

2. Cut the meat into bite-sized pieces. Mix the soy sauce (or water, but in that case salt it) with the starch and ginger and then mix it with the meat. Let it rest for about 10 minutes and then quickly fry it in a little oil.

3. Meanwhile, cut the lettuce, carrots, kohlrabi and spring onion into very thin strips, adjust the ratio according to your preferences.

4. Pour boiling water over the noodles according to the instructions, cover and let stand. Mix the drained noodles with the vegetables (they are easily scalded and softened) and the meat, sprinkle with a little sesame to taste. Serve with or without sauce.

Source: Receptář magazine

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