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.