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 RadishesRecipe 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