Spring Green Salad with Strawberries, Radishes and Pickled Rhubarb
Donna del Rey of Relish Culinary Adventures
1/3 cup good quality extra virgin olive oil such as Deergnaw or DaVero
2 Tbsp Vivo Vinegar (choose your favorite red wine varietal)
½ tsp sugar
1 shallot, finely diced
1 basket strawberries, cleaned
8 oz arugula, frisee or other peppery spring greens, washed & dried
1 Tbsp fresh spring herbs such as mint, tarragon or chervil, finely diced
4 radishes, sliced thin
pickled rhubarb (see recipe below)
sea salt & freshly ground pink peppercorns to taste
Combine the olive oil, vinegar, sugar and finely diced shallot in a medium bowl. Season with salt & pink pepper. Slice the strawberries and add to the bowl. Let macerate for a few minutes.
Put the greens in a large salad bowl with the finely chopped herbs.
Toss with enough dressing to coat lightly. Top with strawberries, chilled rhubarb and sliced radishes and serve immediately.
2 rhubarb stalks
1 Tbsp lemon juice
1 Tbsp sugar
Thinly slice the rhubarb and marinate in the lemon juice and sugar. Refrigerate for 15 to 20 minutes.