Root Spinach Salad with Rhubarb Vinaigrette

Root Spinach Salad with Rhubarb Vinaigrette

Ingredients:

  • ½ pound Root Spinach, chopped with stems and core
  • 1  Baby Watermelon Radish, Sliced
  • 4 oz. Crumbled Feta Cheese
  • Mustard Blooms, for garnish
  • 4 oz. Rhubarb Vinaigrette, Recipe below

Directions:

  • Chop Spinach to desired size, including stems and core
  • Using a mandolin, thinly slice the Baby Watermelon Radish, Stack the slices on top of each other and slice in half, to resemble half circles
  • Toss the spinach with half of the sliced radishes and Rhubarb Vinaigrette (use more or less vinaigrette, based on your preference)
  • Place tossed salad in a large bowl or serving platter
  • Garnish the top of the salad with the Feta Cheese, Mustard Blooms and remaining Watermelon Radish Slices

 

For the Rhubarb Vinaigrette:

Ingredients: 

  • ¼ Cup Rhubarb Juice (Approximately one stalk)
  • ½ Cup Extra Virgin Olive Oil
  • 2 Tbsp Honey
  • Salt and pepper to taste

Directions:

  • Juice Rhubarb using a juicer or blender and strain out the juice
  • Combine Rhubarb Juice and Honey
  • Slowly add Olive oil to Rhubarb Juice mixture, continuingly whisking to form an emulsion
  • Season as desired with Salt and Pepper

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