Did you know rhubarb has a savory side? Balance out earthy greens with sweet summer fruit and a perfectly tart rhubarb vinaigrette. This dressing makes enough to serve 8 to 10 people. Feel free to keep it in your fridge for lunch salads for up to a week.
Ingredients
- Rhubarb Vinaigrette Dressing
- 2 cups chopped rhubarb
- ½ cup water
- 3 Tbsp Dijon mustard
- 2 Tbsp wine vinegar (red or white)
- ½ cup olive oil
- 3 Tbsp maple syrup
- 1 small shallot, quartered
- 1 tsp pepper
- 1 Tbsp poppyseeds
- Roasted Rhubarb
- 2 cups chopped rhubarb
- ½ cup sugar
- Salad
- Rhubarb Vinaigrette Dressing
Roasted Rhubarb
- 1 bunch kale
- 1 pint strawberries, quartered
- 1 orange, sliced
- ½ cup mint
- Toasted hazelnuts (or almonds)
- Pepper (to taste)
Preparation
-
Rhubarb Vinaigrette Dressing
- Boil rhubarb in water until it breaks down—approximately 5 minutes.
- Once cooled, blend boiled rhubarb, Dijon mustard, vinegar, oil, maple syrup, pepper, and shallot until well combined and smooth.
- Stir in poppy seeds.
- Store in a glass container in fridge up to 7 days.
-
Roasted Rhubarb
- Preheat oven to 450ºF.
- Toss rhubarb with sugar in a bowl until well coated; let stand, stirring once or twice, for about 10 minutes.
- Spread in an even layer on a rimmed baking sheet and roast until still firm, but just beginning to soften (about 5 minutes).
- Let cool for about 10 minutes and set aside to top salad with.
-
Summer Rhubarb Salad
- Wash and tear kale, and roughly chop or tear mint and combine with strawberries and orange slices in a large salad bowl.
- Add dressing.
- Once well-dressed, top with toasted hazelnuts and roasted rhubarb and grind some fresh pepper on top.
- Optional: To create rhubarb spiral garnishes, blanch some extra rhubarb and slice lengthwise down the stalk. Roll the rhubarb by hand to make spirals, and hold together with a toothpick.
- VOILA!
