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The weekly special published in the Chef’s Handyman food blog: Spring salad with rhubarb and fruits
Rhubarb plants grow in the garden like weeds. There are many possibilities to use rhubarb as ingredients for meals. The classical one is strawberry rhubarb jam. Rhubarb in salads together with mint, fruits and beetroot give a fresh and tasty twist. To pick the own herbs and rhubarb from the garden would be a great opportunity. Hopefully the sun will be shine soon, so that this great salad may be eaten outside in the garden surrounded by flowers and trees.
The rhubarb tip published in the Chef’s Handyman food blog: Spring salad with rhubarb and fruits
To make salad, cut the rhubarb, the strawberries, the mangos, the beetroot and the cherry tomatoes into pieces. Add salad leaves in a huge bowl.
To make dressing, combine 6 tbsp. of olive oil, 3 tbsp. of raspberry dressing, 3 tsp. of sweet mustard, 1 tbsp. of chopped garden herbs, 1 tbsp. of chopped fresh mint leaves, salt and black pepper.
Place the green salad leaves in a huge bowl. Add the dressing. Toss slightly.
Serve the green salad in bowls. Add fruits and beetroot pieces. Place the feta cheese crumbles on top. Garnish with herbs.
Shopping list for 4 serves:
Fruits and vegetables: 2 mangos, 150 g or 5 oz. strawberries, 1 cooked beetroot, 200 g or 7 oz. cherry tomatoes, 2 rhubarbs
Vinegar and Oil: Olive oil, raspberry vinegar
Spices: Salt, black pepper
Mustard: 2 tsp. sweet mustard
Herbs: 1 bunch garden herbs, 1 bunch mint leaves
Dairy Products: 300 g or 10 oz. feta cheese
Bon Appetite! Have a great Weekend, yours Chef’s Handyman team!
