Strawberry Rhubarb Salad With Mint And Hazelnuts Recipes

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STRAWBERRY-RHUBARB SALAD WITH MINT AND HAZELNUTS



Strawberry-Rhubarb Salad with Mint and Hazelnuts image

Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.

Provided by Evan Bloom

Categories     Salad     Appetizer     Dessert     Side     Kid-Friendly     Quick & Easy     Lunch     Strawberry     Mint     Spring     Healthy     Rhubarb     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 7

1/2 cup blanched hazelnuts
2 rhubarb stalks, thinly sliced on the diagonal
2 tablespoons sugar
1 tablespoon Cointreau or fresh orange juice
1 tablespoon fresh lemon juice
2 pounds strawberries, hulled, quartered
1/4 cup torn fresh mint leaves

Steps:

  • Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool, then chop.
  • Meanwhile, toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.

WHEATBERRY SALAD WITH RHUBARB-MINT DRESSING



Wheatberry Salad With Rhubarb-Mint Dressing image

Provided by Mark Bittman

Categories     weekday, salads and dressings

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

1 cup wheatberries
Salt
About 1 pound rhubarb, cleaned, trimmed, peeled if necessary, and diced, about 1 3/4 cups
1 cup sauterne or other sweet wine
1 tablespoon honey
1/2 teaspoon cinnamon
2 cloves
1 teaspoon grated orange zest
5 tablespoons extra-virgin olive oil
Freshly ground pepper
2 tablespoons chopped mint
1/2 cup chopped walnuts
4 to 5 cups mixed greens (mesclun)

Steps:

  • Simmer the wheatberries and 2 teaspoons of salt in water to cover for 1 1/4 hours, or until the wheatberries are tender but not mushy. Cool.
  • In a small, nonreactive sauce pot, combine 1 cup rhubarb with the wine, honey, cinnamon, cloves and orange zest. Bring to a boil, turn heat to low, and cook for about 15 minutes, or until the rhubarb is soft.
  • Drain, reserving liquid; return the liquid to the pan, and bring it to a boil. Add the remaining uncooked rhubarb, and cook for 3 to 5 minutes, or just until tender. Drain, reserving liquid again.
  • Remove the cloves from the first batch of cooked rhubarb, and place it in a blender along with the reserved liquid. Turn the blender to medium, and add the oil slowly; blend until smooth. Season with salt and pepper, and stir in the mint.
  • Place the wheatberries in a bowl, along with the remaining rhubarb, walnuts, 4 tablespoons of the dressing, and some salt and pepper. Divide among six plates; toss the mesclun with 3 tablespoons of the dressing, and place portions of it on the wheatberries. Drizzle the remaining dressing around the salad, and serve.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 18 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 408 milligrams, Sugar 6 grams, TransFat 0 grams

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