Kraków Goat Cheese & Radish Salad with Chive Mayonnaise

Inspired by a memorable meal at Restaurant Wesele in Kraków, Poland, this elegant salad combines tender Little Gem lettuce, creamy fresh goat cheese, crisp radishes, and delicately pickled red onions. A smooth, tangy chive mayonnaise brings everything together, while fresh chives and delicate pea shoots provide a beautiful finishing touch. Each bite delivers a balance of creamy, crisp, peppery, and tangy flavors. A recreation of a wonderfully simple yet sophisticated Polish restaurant dish.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Prepare the pickled red onions. Thinly slice 1 medium red onion into delicate strips. In a small saucepan, combine ½ cup white wine vinegar, ½ cup water, 1 tablespoon sugar, and 1 teaspoon kosher salt. Warm over medium heat, stirring until the sugar and salt dissolve. Place the sliced onions in a heatproof jar or bowl and pour the warm pickling liquid over them. Allow to cool, then refrigerate for at least 1 hour. Drain before using.

Step 2

2. Prepare the chive mayonnaise. In a small mixing bowl, combine ½ cup mayonnaise, 2 tablespoons finely minced fresh chives, 2 teaspoons lemon juice, ½ teaspoon Dijon mustard, ½ teaspoon white wine vinegar, and ⅛ teaspoon white pepper. Whisk until completely smooth. Gradually incorporate 1–2 tablespoons cold water until the dressing reaches a smooth, pourable consistency. Season with salt to taste. Refrigerate for at least 30 minutes to allow the flavors to develop.

Step 3

3. Prepare the lettuce. Separate the leaves from 2–3 heads of Little Gem lettuce. Wash thoroughly and dry completely using a salad spinner or clean kitchen towels. Leave smaller leaves intact and tear larger leaves into bite-sized pieces. Refrigerate until ready to assemble.

Step 4

4. Prepare the radishes and garnishes. Wash and trim 5–6 red radishes. Using a mandoline or sharp knife, slice into very thin rounds, approximately 1–2 mm thick. Finely chop ¼ cup fresh chives and gently rinse and dry ½ cup pea shoots. Keep all ingredients chilled until assembly.

Step 5

5. Prepare the goat cheese. Remove 5 oz fresh goat cheese from the refrigerator shortly before assembling. Using clean hands or a small spoon, gently separate the cheese into small, irregular pieces. Avoid finely crumbling the cheese; the goal is to preserve its soft, creamy texture.

Step 6

6. Assemble the salad. Divide the prepared Little Gem lettuce evenly among four shallow serving bowls. Arrange the thinly sliced radishes throughout the lettuce, followed by approximately ½ cup drained quick-pickled red onions divided among the bowls. Distribute the 5 oz goat cheese evenly over the salads, ensuring each serving contains several generous pieces.

Step 7

7. Dress the salad. Remove the chilled chive mayonnaise from the refrigerator and stir gently. Using a spoon or squeeze bottle, drizzle the dressing evenly across each salad in thin ribbons. The dressing should lightly coat the ingredients without overwhelming them. Reserve any excess dressing for serving.

Step 8

8. Garnish and serve. Sprinkle the ¼ cup finely chopped fresh chives evenly over the four salads. Finish each serving with a small arrangement of fresh pea shoots in the center. Serve immediately while the lettuce is crisp and the ingredients are chilled.