Recipe of the week
The best rhubarb salad
“For many of us, it’s hard to imagine rhubarb without a generous amount of sugar to take the edge off its sharp taste,” said Polina Chesnakova in The Washington Post. But “the bright tang that allows rhubarb to be a welcome foil to rich, buttery pastry is the same distinct flavor that lends itself to myriad savory preparations.” Pickle it for a few hours to use as a bright topping for salads or burgers. Or just shave it, and use it to elevate a fish taco, a trout fillet, or a salad like the one below. No knock against pies, but the time has come for rhubarb to be “seen for what it truly is—a vegetable.”
Shaved rhubarb and radish salad with apple cider vinaigrette
2 tsp apple cider vinegar
2 tsp honey
1 tbsp plus
1 tsp extra-virgin olive oil
1 cup thinly sliced or shaved radishes (about 1 bunch)
1 cup thinly shaved rhubarb (about 4 oz)
½ cup thinly sliced red onion
¼ cup finely chopped fresh cilantro
¼ cup hulled, roasted, and salted pumpkin seeds (pepitas)
Whisk together the vinegar, honey, and oil in a medium bowl. Add the radish, rhubarb, onion, cilantro, and pumpkin seeds, tossing to coat.
Taste and season lightly with salt, plate right away. Serves 4.
Vincent Tullo/The New York Times/Redux, Lisa Cherkasky/The Washington Post ■