• May 14, 2014

    Strawberry Salad with Rhubarb Dressing

    by

    I am so obsessed with rhubarb. When the first shiny stalks appear at the market, I usually buy more than I can carry.

    Whenever given the choice between a rich, chocolate dessert and something lemon-y or fruit-y, I always opt for the one that errs on the side of sour. And I like my rhubarb SOUR! Barely sweetened, please.

    Two of my favourite things to make are Ginger Rhubarb Crisp and Strawberry-Rhubarb pudding cake. (Don’t worry, neither are bracingly sour – I temper my own tastes to please the masses.)

    When I encountered this recipe for a spring salad that pairs fresh strawberries with a tart rhubarb vinaigrette I scrambled to make it as soon as I could. It landed on my book club potluck brunch.

    I figured, berries = breakfast, so we’re good. The waffles, spinach tarts, hash browns, mimosas and warm cinnamon buns were plenty, so one complained about my bowl of greens. (And yes, I know – I belong to the world’s BEST book club.)

    The salad is just greens, toasted almonds and strawberries and the dressing is the loveliest shade of pink, flecked with tiny black poppy seeds.

    I only veered from the recipe as written in the amount of maple syrup – since it was breakfast food, I added another splash of maple syrup. And I added a pinch of salt, too.

    What are you making with rhubarb these days?

    This recipe is from chatelaine magazine, and I didn’t change anything – so sharing their link rather than writing out their whole recipe!

    Ingredients

    For Rhubarb Dressing:

    • 1 cup fresh rhubarb, chopped
    • 1/4 cup water
    • 2 tbsp maple syrup
    • 1 tbsp red wine vinegar
    • 2 tsp Dijon mustard
    • 1/4 cup olive oil
    • 1 tbsp poppy seeds

    Preparation

    1. For salad ingredients and instructions, see link above.

    by

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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