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Cottage Cheese Salad

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My years of elementary school came shortly after the Czechoslovak Revolution in 1989. Therefore, there were many habits from socialism involved at schools. For instance, gym class used to be strictly divided into boys and girls with matching uniforms. The general classes were divided accordingly, as well.

Boys to become handy men and girls to become housewives. One of the duties of the housewives has always been baking and cooking. Then, I made my first cottage cheese salad. This is also the only recipe I still remember ever since – Cottage Cheese Salad, for me a real classic.

Cottage Cheese Salad is a homemade alternative to so-called “Cod Fish Salad”. The Cod Fish Salad has been one of the cheapest dishes to prepare, back then, during the socialistic era, and nowadays, too.

My Cottage Cheese Salad is a veggie version, ideal for an easy lunch or snack. Satisfying, humble and full of flavour. Enjoy!

Total Time: 25 minutes

Shopping List

1 jar of creamed Cottage cheese
4 medium carrots, peeled and washed
1 shallot, peeled and finely chopped
3 whole eggs
2 large sour pickled cucumbers, finely chopped
2 tablespoons of good quality mayonnaise
2 teaspoons of Bavarian mustard
Sea salt and ground black pepper

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In a small deep pan cook the eggs in a salted hot boiling water, for about 10 minutes until firm.

Pre-cook the carrot until it is a bit softer. Not too soft, for about 10 minutes as well.

Place the cottage cheese in a medium mixing bowl. Grate the carrots into the mix.

Add gherkins, shallot, mayonnaise and mustard. Season with salt and pepper and mix well. Taste and taste.

Finish with finely chopped cooked eggs and simmer gently. Serve with tomatoes and fresh bread. Yummy!

Makes 6 serves.

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  1. Pingback:Yellow Egg Salad - Chop, season and gently stir with Culinary Talks

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