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Frisée Salad with Pickled Rhubarb and Easter Egg Radishes

Add a tart bite to a springy salad
43 Ratings
100% would make again
Frisee Salad
Photo: Katie Foster/Tasting Table

We know you're getting sick of eating only rhubarb in sweet strawberry pies. Which is why we decided to switch it up and use rhubarb in a savory application to garnish a bright frisée salad tossed with timely Easter egg radishes (named for the array of pastel colors they come in), Marcona almonds and fresh mint.

One of the best parts of this salad is the vinaigrette. By using some of the rhubarb pickling liquid, you're able to get bright acidity with vibrant rhubarb flavor. Feel free to save the pickling liquid in the fridge for up to one month for future vinaigrettes.

To learn more, read "A Moveable Feast."

Frisée Salad with Pickled Rhubarb and Easter Egg Radishes

Recipe from the Tasting Table Test Kitchen

Yield: 4 to 6 servings

Prep Time: 25 minutes, plus cooling time

Cook Time: 5 minutes

Total Time: 30 minutes, plus cooling time


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


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.

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