For the love of cottage cheese salad
Indulge in a delightful culinary experience with this flavorful cottage cheese salad. Fresh, creamy, and bursting with taste sensations.
Ingredients:
- lb. cherry or other mixed small tomatoes, halved or quartered if large
- small kirby or Persian cucumbers (about 10 oz. total), striped with a peeler, sliced into ¼"-thick rounds
- scallions, white and green parts separated, thinly sliced
- tsp. kosher salt, divided, plus more
- Freshly ground black pepper
- bunch radishes (about 8 small; 5 oz. total), grated on the large holes of a box grater
- 16-oz. container cottage cheese, preferably large curd, 4% milk fat or higher
- Tbsp. distilled white vinegar, divided
- Tbsp. extra-virgin olive oil, plus more for drizzling
Instructions:
- Gently mix tomatoes, cucumbers, scallion whites, 1 teaspoon salt, and 4 or 5 twists of pepper in a medium bowl. Refrigerate until needed, at least 30 minutes.
- In the meantime, season radishes with half a teaspoon of salt in a medium bowl, then toss gently to combine, pressing the radishes until they release their liquid. Add cottage cheese and 1 tablespoon vinegar and mix well; adjust seasoning with salt. Refrigerate until needed.
- Spread the cottage cheese vinaigrette on a serving platter. Drain any excess liquid from the cucumber-tomato mixture. (You can keep the liquid for later use; it's delicious over ice, with or without a splash of vodka.) Add 2 tablespoons oil and the remaining 2 tablespoons vinegar to the salad and mix gently.
- Arrange the salad on top of the vinaigrette, drizzle with oil, and garnish with scallion greens and a few twists of pepper.
Summary:
- Calories: 887 kcal
- Fat: 43 g
- Protein: 23 g
- Carbs: 113 g
- Potassium: 2352 mg
- Magnesium: 155 mg