Recipe: Frisée Salad with Pickled Rhubarb and Easter Egg Radishes
Prep Time:
1 hour, 25 minutes
Cook Time:
1 hour, 5 minutes
Servings:
4 to 6 servings
Ingredients
  • :::For the Pickled Rhubarb:8 ounces (2 stalks) rhubarb, cut into 2-by-½-inch batons on a bias:::
  • 1 cup red wine vinegar
  • 1 cup water
  • ½ cup sugar
  • 2 tablespoons salt
  • 1 teaspoon whole fennel seeds, lightly toasted
  • 2 mint sprigs
  • 2 thyme sprigs
  • :::For the Vinaigrette:6 tablespoons rhubarb pickling liquid:::
  • 1 tablespoon Dijon mustard
  • 1 teaspoon thyme leaves
  • 2 shallots, minced
  • 1 garlic clove, grated
  • ½ cup olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • :::For the Salad:3 cups (5 ounces) frisée:::
  • ½ cup mint leaves
  • 6 Easter egg radishes, thinly sliced
  • 1 cup pickled rhubarb
  • ¼ cup Marcona almonds, roughly chopped
  • Shaved Pecorino Romano, for garnish
Directions
  1. Make the pickled rhubarb: Place the rhubarb in a heatproof bowl and set aside. In a small saucepan, bring the vinegar, water, sugar, salt, fennel seeds, mint and thyme to a boil. Remove from the heat and pour over the rhubarb. Let the rhubarb cool completely, then drain, reserving 6 tablespoons of pickling liquid.
  2. Make the vinaigrette: In a small bowl, whisk together the pickling liquid, Dijon, thyme leaves, shallots and garlic. Slowly pour in the olive oil, whisking constantly, until smooth. Season with salt and pepper.
  3. Make the salad: In a large bowl, toss together the frisée, mint leaves and radishes with the vinaigrette to coat. Transfer to a platter and top with pickled rhubarb and Marcona almonds. Garnish with the Pecorino Romano, then serve.