Rhubarb Party Salad

Name: Rhubarb Party Salad
Ingredients: ½ cup sugar; ¼ cup rice vinegar; 3 tablespoons chopped shallots; 1 tablespoon Worcestershire sauce; ½ teaspoon salt; ¾ cup safflower oil; 1 cup shaved rhubarb (about 2–3 medium-size stalks, cut into very thin slices); 1 cup shaved rhubarb (about 2–3 medium-size stalks, cut into very thin slices); 6–10 cups lettuce mix (Boston, baby spinach, baby romaine); 6–10 cups lettuce mix (Boston, baby spinach, baby romaine); 6–10 cups lettuce mix (Boston, baby spinach, baby romaine); 6–10 cups lettuce mix (Boston, baby spinach, baby romaine); 1 pint strawberries, hulled and sliced; 1 bunch asparagus, trimmed, then grilled or steamed and cut into 2-inch pieces; 4 ounces goat or feta cheese, crumbled; 4 ounces goat or feta cheese, crumbled; ⅓ cup chopped Candied Walnuts or toasted walnuts; ⅓ cup chopped Candied Walnuts or toasted walnuts

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Rhubarb

By Corrine Kozlak

Published 2019

About

Vegetable or canola oil may be substituted for safflower oil, but remember to keep it light, so you don’t overpower the rhubarb flavor. Prepare the Candied Walnuts ahead.

Ingredients

Dressing

3 cups chopped rhubarb (about 6–8 medium-size stalks, cut into ½-inch pieces)
½ cup

Fish course
Pescatarian
Gluten-free

Method

To make dressing, combine chopped rhubarb, sugar, and vinegar in a saucepan over medium-high heat; cook 6 minutes. Strain, reserving about ½ cup juices. Place juices, shallots, Worcestershire, and salt in the bowl of a food processor with a metal blade. Process, slowly adding oil until combined and emulsified.

To make salad, toss together shaved rhubarb, lettuce mix, strawberries, aspar