Unique, hand-painted, and functional – this artistic salad serving set from the traditional manufacturer Ceramika Artystyczna is a prime example of high-quality Polish ceramics made to special order.

The set consists of a salad spoon and a salad fork, both featuring lovingly hand-decorated handles in the typical Bunzlauer design. With a length of approx. 30 cm and a maximum width of 5 cm, the utensils feel comfortable in the hand and fit perfectly into both large and small salad bowls. The salad spoon holds up to 40 ml when overflowing, ideal for serving fresh and marinated salads of all kinds. The total weight is 220 g – sturdy yet light enough for everyday use.

Whether for special occasions or daily use: this salad serving set brings color, style, and tradition to your table. Each piece is one of a kind. Dishwasher safe.

Tip: Pair it with a matching Polish Pottery serving bowl for a harmonious table setting.

Bowls Polish Pottery Boleslawiec

Spring

1. Spring Herb Salad with Egg and Radishes

Ingredients:

• 1 head Lollo Rosso or young spinach

• 4 hard-boiled eggs (quartered)

• 1 bunch radishes (thinly sliced)

• Fresh cress and chives

• Dressing: 3 tbsp apple cider vinegar, 1 tsp mustard, 1 tsp honey, salt & pepper, 4 tbsp oil

Preparation:

1. Wash and dry the salad leaves, place in a large bowl.

2. Boil eggs for 9–10 minutes, cool, peel, and quarter.

3. Slice radishes thinly.

4. Mix dressing ingredients and stir in oil.

5. Gently combine all ingredients, sprinkle with cress and chives, and serve.

2. Asparagus and Strawberry Salad

Ingredients:

• 500 g green asparagus (cooked)

• 200 g strawberries (halved)

• Arugula

• Dressing: Balsamic vinegar, olive oil, honey, pepper

Preparation:

1. Cut asparagus into 3–4 cm pieces, boil in salted water for 4–5 minutes, drain and cool.

2. Clean and halve strawberries; wash and dry arugula.

3. For dressing: mix 2 tbsp balsamic, 1 tsp honey, 3 tbsp olive oil, salt & pepper.

4. Combine all ingredients and plate.

Summer

1. Mediterranean Bread Salad (Panzanella)

Ingredients:

• 300 g ciabatta (roasted and cubed)

• 3 tomatoes, 1 cucumber, 1 red onion, fresh basil

• Dressing: Red wine vinegar, olive oil, garlic

Preparation:

1. Cut ciabatta into cubes, drizzle with olive oil, roast at 180 °C for 10 min.

2. Dice tomatoes and cucumber, slice onion.

3. Mix with fresh basil.

4. Dressing: 3 tbsp red wine vinegar, 1 tsp mustard, 4 tbsp olive oil, 1 small clove garlic (crushed), salt & pepper.

5. Combine with bread, let sit for 10 minutes before serving.

2. Watermelon Feta Salad with Mint

Ingredients:

• ½ watermelon (cubed)

• 200 g feta (crumbled)

• Fresh mint, lime juice, black pepper

Preparation:

1. Cube watermelon, crumble feta, coarsely chop mint.

2. Dressing: juice of 1 lime, 2 tbsp olive oil, a pinch of pepper.

3. Gently mix all ingredients and serve chilled.

Autumn

1. Pumpkin Lentil Salad

Ingredients:

• 300 g Hokkaido pumpkin (roasted in cubes)

• 150 g green lentils (cooked)

• Lamb's lettuce, feta, walnuts

• Dressing: Honey-mustard vinaigrette

Preparation:

1. Cut and seed pumpkin, cube, toss with oil, salt & pepper, roast at 200 °C for 20 minutes.

2. Cook lentils according to instructions, let cool.

3. Chop and lightly toast walnuts, wash lamb’s lettuce.

4. Dressing: 1 tsp honey, 1 tsp mustard, 3 tbsp apple cider vinegar, 4 tbsp oil.

5. Combine all and top with crumbled feta.

2. Beetroot Salad with Apple & Horseradish

Ingredients:

• 2 cooked beetroot (cubed)

• 1 apple (grated with skin)

• Lamb's lettuce

• Dressing: Yogurt, horseradish, lemon juice

Preparation:

1. Cube beetroot, grate apple.

2. Wash and drain lamb’s lettuce.

3. Dressing: 2 tbsp yogurt, 1 tsp fresh or jarred horseradish, 1 tsp lemon juice, salt & pepper.

4. Mix all together and serve.

Winter

1. Potato and Endive Salad with Bacon

Ingredients:

• 600 g waxy potatoes (boiled and sliced)

• 1 small head endive (sliced)

• 100 g diced bacon, 1 onion

• Dressing: 3 tbsp vinegar, 4 tbsp broth, salt, pepper

Preparation:

1. Fry bacon and chopped onion until golden.

2. Add vinegar and broth, season with salt & pepper, briefly heat.

3. Pour over potatoes and fold in endive. Serve warm.

2. Warm Lentil Salad with Goat Cheese

Ingredients:

• 200 g Beluga lentils (cooked)

• 100 g goat cheese (crumbled)

• Lamb’s lettuce, pomegranate seeds

• Dressing: Orange-Dijon vinaigrette

Preparation:

1. Cook lentils and mix warm with dressing.

2. Wash lamb’s lettuce, deseed pomegranate.

3. Dressing: juice of 1 orange, 1 tsp Dijon mustard, 3 tbsp olive oil, salt & pepper.

4. Combine lentils, lettuce, pomegranate seeds, and goat cheese. Serve lukewarm.