Spring Salad with Vegetables and Cheeses
Category: Salads
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Baby zucchini | 300g |
| Snap peas | 200g |
| Green beans | 200g |
| Cherry tomatoes | 150g |
| Carrots | 130g |
| Tilsit cheese | 200g |
| Grana Padano DOP cheese | 100g |
| Marjoram | 1 sprig |
| Thyme | 1 sprig |
| Oregano | 1 sprig |
| Zucchini flowers | 4 flowers |
| Sparkling water | 150g |
| Additional Tilsit cheese | 50g |
| All-purpose flour | 50g |
| Anchovy fillets in oil | 4 |
| Baking soda | ½ tsp |
| Salt | to taste |
| Plain natural yogurt | 190g |
| Dijon mustard | 80g |
| Honey | 30g |
| Sweet mustard | 1 tablespoon |
| Lemon juice | to taste |
Directions:
To prepare this refreshing Spring Salad with Vegetables and Cheeses, the first step is to make the confit tomatoes. You can follow the confit tomato recipe that’s linked on the website. While the tomatoes are baking, wash all the vegetables thoroughly and trim the ends of the green beans. Also, trim the ends of the zucchini and slice them lengthwise.
For the next step, fill a steamer pot with water, add the herbs (marjoram, thyme, and oregano), and bring it to a gentle boil. Place the snap peas in the steamer basket first. Once they are half-cooked, add the green beans, allowing both to steam until tender.
Next, prepare the Tilsit cheese: cut 4 sticks from the block and dice the remainder into small cubes. Now, it’s time to make the batter for the stuffed zucchini flowers. In a large bowl, pour the cold sparkling water, sift in the flour, and whisk until smooth. Add the salt and baking soda to the mixture, and blend again.
For the zucchini flowers, stuff half of them with anchovy fillets. Carefully roll up the flowers to seal the filling inside. Next, dip each stuffed zucchini flower into the flour, then coat in the prepared batter.
To garnish the salad, take the Grana Padano cheese and use a vegetable peeler to shave thin, delicate curls.
Once all the ingredients are ready, you can assemble the salad. For the dressing, combine the Dijon mustard, honey, sweet mustard, lemon juice, and yogurt in a small bowl. Whisk together until smooth and well-blended.
Assembling the Salad:
On a large serving platter, arrange the steamed vegetables, including the zucchini slices, snap peas, green beans, and carrots. Scatter the confit tomatoes over the top, then add the cheese cubes and Tilsit cheese sticks. Carefully place the battered zucchini flowers around the salad, making sure they are presented beautifully.
Drizzle the mustard and yogurt dressing over the salad, or serve it on the side for guests to enjoy. Add a sprinkle of Grana Padano shavings and a final touch of freshly cracked black pepper or a pinch of sea salt.
This Spring Salad with Vegetables and Cheeses is a delightful combination of tender vegetables, creamy cheese, and a light, tangy dressing – perfect for a light lunch or as a side dish to your favorite meal. Enjoy the fresh flavors of spring with this colorful, wholesome dish!
