Spring rhubarb salad

8

PREP TIME

20 min

TOTAL TIME

1 h 20 min

Serves

8

Spring rhubarb salad

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.

Chatelaine Quickies: Thai steak salad

Nutrition (per serving)

  • Calories
  • 82,
  • Protein
  • 2 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 5 g,
  • Fibre
  • 2 g,
  • Sodium
  • 115 mg.