Last week we were in Charleston, SC (ahhhh I love that place & I will share some pictures soon). Truth be told the majority of the food we ate was either fried or seafood - leaving little room left for anything green (unless you count fried green tomatoes). Now that we’re back into the swing of a full week I’m doing my best to eat fresh - plus it’s spring (finally) so I always find myself wanting to eat more green things & just lighter in general.
I was flipping through the pages of Bon Appetite magazine & came across a recipe for strawberry-rhubarb salad. Being a forever fan of the pie version (my mom still makes the best strawberry rhubarb pie!). Coincidentally, my sister-in-law, Dulcie, asked me how else she could prepare rhubarb. Clearly the universe was telling me that I needed to try out the salad. It did not disappoint. It was every bit tangy & sweet that the pie is but in a healthy salady-bite. I did change it up a bit from the original recipe swapping out hazelnuts for walnuts & adding some arugla because it’s what I had on hand - & I just love arugula. (Check out this unexpected way to use arugula in your Cinco de Mayo cocktail that I stumbled upon at work & had to try out.)
PS: This recipe calls for mint. I could only find a small potted plant of the mint - wish me luck keeping her alive & green because my thumb is not.
PPS: Bon Appetit suggests not making this salad the night before in fear that the rhubarb will breakdown too much & become too soft. Make it as close to serving time as possible.
UPDATE: I ate all of the arugula out of the salad for dinner & had a lot of the strawberry-rhubarb mixture left so I refrigerated it overnight. I packed some arugula on top & some avocado & am currently enjoying it for lunch - maybe I didn't cut my rhubarb super thin but I have to say it's just as delicious on day 2.
Recipe adapted from Bon Appetit Magazine’s Strawberry-Rhubarb Salad with Mint & Hazlenuts.
- 1/2 cup walnut pieces
- 2 rhubarb stalks, thinly sliced on the diagonal
- 2 Tbsp sugar
- 1 orange, juice & zest
- 1/2 lemon, juice & zest
- 1 lb strawberries, hulled, quartered
- 1/4 cup mint leaves, torn or julienned
- 1 cup baby arugula
- In a dry skillet over low heat toast walnut pieces, occasionally tossing until you begin to smell them toasting.
- Remove from heat. Let cool & then chop.
- Toss strawberries, rhubarb, sugar, citrus zest & juices in a medium bowl.
- Let sit until the rhubarb slightly softens, about 30 minutes.
- Toss with mint, arugula & walnuts.
- Serve immediately.