Although I've eaten rhubarb plenty of times in restaurants, I don't have that much experience cooking it. Since it's in season now, during Spring, I've vowed to use rhubarb in all sorts of applications, from savory to sweet.
First up? This well-balanced salad with arugula, fennel, and goat cheese. Raw rhubarb tastes like crunchy, unripe strawberries, but a rapid roast with a glaze of honey results in soft, juicy, and slightly sweetened rhubarb stalks.
I love this salad because it combines so many textures: creamy, tender, and crisp. An easy and tangy balsamic vinaigrette lets the pure flavor of the vegetables shine. Enjoy for lunch or serve as a part of a dinner menu. Get the recipe for this elegant and delicious salad now.
3/4 pound rhubarb, cut into 3/4-inch pieces
1/4 cup honey
1/2 cup walnut halves (I used pecans because that's what I had on hand)
2 tablespoons olive oil
2 tablespoons balsamic vinegar (preferably white)
Coarse salt and ground pepper
4 bunches arugula (about 1 pound total), tough ends removed
1 fennel bulb, cored and thinly sliced crosswise
1/2 cup fresh goat cheese, crumbled
- Preheat oven to 450 degrees, with racks in upper and lower thirds.
- On a rimmed baking sheet, toss rhubarb with honey. Roast on upper rack until beginning to soften, about 5 minutes. Let cool on baking sheet.
- On another rimmed baking sheet, toast walnuts on lower rack until fragrant, 5 minutes. Let cool, then chop.
- In a large bowl, whisk together oil and vinegar and season with salt and pepper. Add arugula and fennel and toss to combine. Top with rhubarb, walnuts, and goat cheese.
- Greens , Salads
- North American