Tuesday, June 7, 2011

Spinach Salad with Rhubarb Vinaigerette

The idea for this recipe came from a recipe for "Spinach and Fennel Salad with Radishes, Turnips and Rhubarb Vinaigrette" I found in a newsletter on the AKA Bistro (now closed) website.  I liked the idea but like a lot of "restaurant recipes" it had too many ingredients and too many processes/steps (for example the radishes and turnips are pickled with spices). I simplified the ingredients using part of a beautiful bunch of multi-colored radishes I found at the farm stand this morning and the seasonal touch of sliced strawberries picked yesterday to compliment the rhubarb. BUT I thought the salad was just OK and Christopher, who likes Strawberry Rhubarb (with minimal sugar added) but prefers balsamic Tuscan style dressings, did not like it at all;  too sweet.  I decided not to post it but Christopher said that would be a mistake: "When someone searches 'rhubarb dressing' they should benefit from your experience."  Indeed, I think adding the strawberries was a mistake and the addition of the fennel and pickled radishes and turnips (though I would be inclined to just bring to a boil 1/2 c of tarragon vinegar and 2 T sugar, pour this mixture over the sliced radishes and turnips and marinate for 2 hours) would have cut the sweetness considerably.  This might also work well with slightly more bitter greens. Stay tuned.


MAKE THE VINAIGRETTE:

In a small sauce pan combine:

1/4 # rhubarb
1 T raw sugar
1/4 c tarragon or wine vinegar

Simmer until the rhubarb reaches an apple sauce consistency. Cool the mixture slightly then push through a fine mesh strainer; some residue will remain.


Wisk in:

3/8 c olive oil
1/4 t Dijon style mustard
Salt to taste

ASSEMBLE THE SALAD:

Mix the greens and vegetables (see notes above) and lightly dress.














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