I just had me a little cottage cheese salad party!
My granddaughter Musia and I demolished a whole bowl of it this past shabbos.
Just in case cottage cheese eaten alone sounds too plain, here’s how to jazz it up!
My Russian mother in law Z”L used to make cottage cheese salad for us all the time, and called it – mysteriously – blotte.
Here’s my lean version of cottage cheese salad (sans sour cream), straight from the Old World: It brings a smile to my husband’s face. Adjust it to your personal taste: There’s nothing you can do to ruin it!
Only please don’t use the fat-free cottage cheese.
It just doesn’t taste good enough to take the trouble. This cottage cheese salad has no oil and no dressing, so it is perfectly OK to use 4% cottage cheese. If you would like, do all your chopping in the food processor, it will save time; just be sure to use the pulse button and don’t let the vegetables get chopped too fine.
- 2 cups large curd full-fat (4%) cottage cheese
- 1 cup whole milk plain yogurt
- 1 cup radishes, unpeeled, diced small
- 2 small seedless cucumbers, unpeeled, diced small
- 6 scallions, sliced thin
- 5-6 dill sprigs, minced
Mix all ingredients in a bowl. Eat alone, or with crackers, or on toast.