Spring salad

Spring salad with cheese and eggs - an explosion of freshness and color

Preparation time: 15 minutes
Total time: 15 minutes
Number of servings: 4

Every spring, nature comes back to life, and the tastes and aromas become more vibrant. The spring salad with cheese and eggs is a simple yet flavorful dish that brings the essence of the season to your table. It is ideal as an appetizer or as a light main course, perfect for a sunny day.

The history of salads is deeply connected to the culinary traditions of many cultures, being an excellent way to use fresh vegetables and local ingredients. This salad brings together the authentic ingredients of warm days, offering not only a feast for the taste buds but also a healthy meal.

Ingredients

- 1 bunch of lettuce (approximately 150 g)
- 1 bunch of green onions (approximately 100 g)
- 1 bunch of fresh dill
- 200 g sheep cheese
- 200 g goat cheese
- 3 boiled eggs
- 4 tablespoons grated Parmesan
- salt to taste
- 20 ml olive oil
- juice from one small lemon

Step by step: How to prepare the spring salad

1. Preparing the ingredients: Start by washing the vegetables well. The lettuce should be fresh and crisp, so choose green leaves without spots or damage. The green onion will add a note of freshness, so make sure it is young and juicy.

2. Washing and draining: Rinse the lettuce under cold water. Make sure to drain it well, either using a salad spinner or letting it sit in a strainer for a few minutes.

3. Tear the lettuce: Tear the lettuce into smaller pieces with your hands. This helps maintain the texture and freshness.

4. Chop the onion and cheese: Clean the green onion and slice it into thin rounds. Then, cut the sheep cheese and goat cheese into cubes. Combining these cheeses will provide a variety of flavors.

5. Preparing the eggs: Boil the eggs in salted water for 8-10 minutes, then cool them under cold running water and peel them. Cut the eggs into quarters for easier integration into the salad.

6. Assembling the salad: In a large bowl, add the torn lettuce, chopped onion, cubed cheese, and boiled eggs. Sprinkle the grated Parmesan on top.

7. Seasoning: Add salt to taste, then drizzle the salad with olive oil and lemon juice. Gently mix the ingredients so as not to crush the eggs.

8. Serving: The salad is ready! You can serve it immediately, garnishing it with a few fresh dill leaves for an attractive appearance.

Practical tips

- Choose fresh ingredients: The quality of the ingredients is crucial. The lettuce, onion, and dill should be fresh, and the cheeses should be of high quality.
- Customize the salad: You can add other ingredients, such as cherry tomatoes, cucumbers, or avocado, to give it an extra flavor boost.
- Vary the cheeses: If you don't have sheep or goat cheese, you can use feta or mozzarella for a delicious alternative.

Nutritional benefits

This salad is rich in vitamins and nutrients. Lettuce and onion are excellent sources of fiber, aiding in digestion. Eggs are a good source of protein, while cheeses provide calcium and healthy fats. Olive oil is renowned for its antioxidant properties and heart benefits.

Frequently asked questions

1. How long can the salad be stored?
The salad is best fresh, but you can keep it in the refrigerator for 1-2 days, covered with plastic wrap.

2. Can I add other ingredients?
Absolutely! This salad is very versatile. You can add nuts, seeds, or even dried fruits for an extra texture and flavor.

3. What can I pair this salad with?
It pairs perfectly with grilled steak, fish, or even as part of an appetizer platter. A refreshing drink, such as mint tea or lemonade, will complement this meal.

Personal note

I remember when I made this salad for the first time. It was a sunny spring day, and the fresh aroma of the ingredients made me feel like I was in a garden full of flowers. I recommend serving it with friends or family to share the joy of a simple yet flavorful meal.

Enjoy this spring salad with cheese and eggs, and let yourself be carried away by the natural flavors of the season! Bon appétit!