This Spring Salad With Quick Pickled Rhubarb Recipe Is Super Refreshing

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QUICK-PICKLED RHUBARB SALAD



Quick-Pickled Rhubarb Salad image

Rhubarb's signature tartness is actually brought down by pickling!

Provided by Lily Freedman

Categories     Bon Appétit     Salad     Rhubarb     Spring     Fennel     Celery     Side

Yield 4 servings

Number Of Ingredients 10

2 rhubarb stalks, sliced on a diagonal
1 cup red wine vinegar
1/2 cup sugar
1 1/2 teaspoons kosher salt, plus more
1 fennel bulb, halved, cored, very thinly sliced
3 celery stalks, thinly sliced on a diagonal, plus celery leaves for serving
Olive oil (for drizzling)
Freshly ground black pepper
Special Equipment
A heatproof 1-pint jar

Steps:

  • Pack rhubarb into jar. Bring vinegar, sugar, 1 1/2 tsp. kosher salt, and 3/4 cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour into jar. Cover and chill until cold, at least 1 hour.
  • Toss fennel, celery, 1 cup drained pickled rhubarb, and 2 Tbsp. pickling liquid in a large bowl to combine; season with salt.
  • Arrange salad on a platter; drizzle with oil and grind some pepper over. Top with celery leaves and remaining drained pickled rhubarb.
  • Do Ahead
  • Rhubarb can be pickled 1 week ahead. Keep chilled.

THIS SPRING SALAD WITH QUICK-PICKLED RHUBARB RECIPE IS SUPER-REFRESHING



This Spring Salad With Quick-Pickled Rhubarb Recipe Is Super-Refreshing image

Try this spring salad with quick-pickled rhubarb recipe for a refreshing springtime lunch option.

Categories     salad

Time 20m

Yield 4

Number Of Ingredients 11

1 1/2 tbsp. honey
3 tbsp. white wine vinegar
3 stalks rhubarb, trimmed and thinly sliced
3 tbsp. olive oil
Kosher salt and pepper
2 stalks celery, thinly sliced
1 small bulb fennel, cored and very thinly sliced
2 bunches upland watercress, trimmed
1 head butter lettuce, torn into pieces
2 scallions, thinly sliced
1/2 c. thinly shaved ricotta salata (optional)

Steps:

  • In a large bowl, whisk together honey and vinegar. Add rhubarb; toss to coat. Let stand at least 10 and up to 20 minutes, then add oil, 1/2 tsp salt, and2 tsp coarsely ground pepper. Toss with celery and fennel.
  • In a separate bowl, toss watercress, lettuce, and scallions and divide among plates. Spoon rhubarb and dressing over each salad, then top with ricotta salata, if using.

Nutrition Facts : Calories 159 calories

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