Shaved Rhubarb Salad With Almonds And Cheese
This vibrant salad combines the sharpness of fresh goat cheese with the subtle crunch of toasted almonds, all brought together with a zesty orange vinaigrette. Delicate ribbons of rhubarb add a unique twist to the mix of mesclun greens, creating a feast for both the eyes and the taste buds. Enjoy the perfect balance of flavors and textures in each bite of this delightful dish.
— Constant Cookbook
Ingredients
- 1/3 cup slivered almonds
- Grated zest of 1 orange
- 1 Tbs. fresh orange juice
- 1 Tbs. white wine vinegar
- Pinch of sugar
- Salt and freshly ground pepper, to taste
- 1/2 cup extra-virgin olive oil
- 1 rib rhubarb, trimmed
- 6 cups mesclun
- 4 oz. fresh goat cheese
Instructions
- In a small fry pan over medium-low heat, toast the almonds, stirring, until fragrant and lightly golden, 3 to 4 minutes. Pour onto a plate to cool.
- In a small bowl, stir together the orange zest, orange juice, vinegar, sugar, and a pinch each of salt and pepper. Add the olive oil in a thin stream, whisking constantly until the vinaigrette is well combined.
- Using a mandoline or a very sharp knife, shave the rhubarb into paper-thin slices. Put it in a bowl with the mesclun and almonds. Add half of the vinaigrette and toss to combine. Add more vinaigrette as needed to lightly coat the lettuces (you may not need it all). Crumble the cheese over the top and serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>Salad of the Day</i>, by Georgeanne Brennan (Weldon Owen, 2012).
Yield
Serves 6.
Comments
No comments found.