A delicious duo of spring produce
Living in Kentucky, produce seasons are a little different than in New Hampshire. Imagine my delight when I saw fresh rhubarb at a farmers market in late April! With a bag of rhubarb in hand, I thought of the dishes I would make. Obviously, this salad was on the list, as was rhubarb chutney. Rhubarb season is short; I’ll need to return to the market and get another bag soon.
The original post from June 2014
We end the month of June with one final salad recipe. This salad is different than the other four recipes that I shared this month; it is a side salad. It definitely can’t have a protein added to make it a heartier meal, at least in my opinion. For me strawberries, rhubarb, and chicken don’t blend well.
This salad does put an interesting spin on the typical side salad. Without a lettuce or grain base, it is light. The strawberries add a delightful amount of sweetness, and the rhubarb adds tartness and crunch. I served it last week with a couple other dishes to round out our Tapas Monday menu, and we both enjoyed it immensely.
I would highly recommend making this recipe soon, if you have rhubarb available. In New Hampshire we have plenty of it right now, but once the season passes it is nearly impossible to find. With only two main ingredients, this recipe really can’t be made without it.
This salad is made in two phases but takes only about 40 minutes total. I would suggest serving it right after it is complete so that the strawberries don’t become too soft.
- 1 stalk rhubarb
- 1 tablespoon triple sec*
- 1 tablespoon lemon juice
- 8-10 strawberries, hulled
- 6 mint leaves
- 2 tablespoon slivered almonds
- Slice rhubarb into 1/4″ slices.
- Place in small bowl with triple sec, simple syrup, and lemon juice.
- Stir well.
- Refrigerate for 30 minutes, stirring every 10.
- After 30 minutes, slice strawberries into bite-sized pieces and add to salad mixture.
- Mince mint leaves.
- Add mint and almonds to salad; toss well.
- *Orange juice can be used in place of triple sec.
