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🍽️ Fresh Radish Salad with Herb Dip and Cottage Cheese

241 kcal · 30 min · 4 servings

Ingredients

• 2 handfuls herbs (e.g. dill, parsley, wild garlic, chives)
• 100 g arugula
• 3 tbsp fruit vinegar
• 1 tbsp medium-hot mustard
• 3 tbsp grape seed oil
• 200 g ricotta
• salt
• pepper
• 350 g grainy cottage cheese
• 1 drop lemon juice
• 400 g radishes

Instructions

1. 1. Rinse the fresh herbs under running water.
2. 2. Shake the herbs dry.
3. 3. Pluck the small leaves off the stems.
4. 4. Set aside a few nice leaves for garnishing.
5. 5. Put the rest of the herbs into a blender.
6. 6. Wash the arugula (arugula is a type of leaf salad).
7. 7. Remove thick stems or wilted green from the arugula.
8. 8. Spin the arugula dry.
9. 9. Take about one-third of the arugula and add it to the blender.
10. 10. Add the vinegar to the blender.
11. 11. Add the mustard to the blender.
12. 12. Add the oil to the blender.
13. 13. Add approx. 50 g of ricotta to the blender.
14. 14. Blend the mixture finely in the blender.
15. 15. Season the sauce with salt.
16. 16. Season the sauce with pepper.
17. 17. Take the remaining ricotta into a bowl.
18. 18. Add the curd cream cheese to the bowl.
19. 19. Mix the ricotta and cream cheese well.
20. 20. Add the lemon juice to the cheese mixture.
21. 21. Season the cheese mixture with salt.
22. 22. Season the cheese mixture with pepper.
23. 23. Wash the radishes under running water.
24. 24. Remove the green stems and root ends of the radishes.
25. 25. Slice the radishes into very thin slices.
26. 26. Distribute the radish slices onto four plates.
27. 27. Take a spoonful of the ricotta-cream cheese mixture.
28. 28. Place a dollop of the cheese mixture on the radishes.
29. 29. Repeat this with the rest of the cheese mixture.
30. 30. Sprinkle the salad with the reserved herbs.
31. 31. Sprinkle the salad with the remaining arugula.
32. 32. Drizzle the salad with the herb sauce.

Nutrition per serving

• kcal: 241
• Protein: 19 g · Fett/Fat: 14 g · Carbs: 8 g