Spring Rhubarb Salad
29
- Prep Time20 min
- Total Time1 h 20 min
- Makes8 servings
Photo, Erik Putz.
Ingredients
1/2 cup red wine vinegar
1/3 cup granulated sugar
1 tsp salt
2 stalks of rhubarb, cut into 1/4-in.-thick pieces (2 cups)
Salad
3 tbsp pickling liquid, (from mixture above)
1 tsp Dijon mustard
Pinch of pepper
2 tbsp olive oil
6 cups mixed greens
1 watermelon radish, thinly sliced
1 1/2 cups sugar snap peas, trimmed and halved lengthwise
1/2 75-g pkg pea shoots, (2 cups)
1/4 cup chives, cut into 1-in. pieces
3 tbsp sunflower seeds
Instructions
PICKLE: Bring vinegar, sugar and salt to a simmer in a small pot over medium-high. Cook, stirring until sugar is dissolved, about 1 min. Place rhubarb in a bowl, then pour in vinegar mixture to cover. Let stand at room temperature for 1 hr.
SALAD: Whisk pickling liquid, Dijon and pepper in a small bowl. Drizzle in oil, whisking constantly.
COMBINE greens, radish, snap peas, pea shoots and chives in a large bowl. Drizzle with some dressing, tossing gently to lightly coat. Transfer to a platter, then scatter rhubarb and sunflower seeds overtop.
Nutrition (per serving)
Calories 82, Protein 2g, Carbohydrates 7g, Fat 5g, Fibre 2g, Sodium 115mg.
Get more of our best rhubarb recipes.
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