Shaved Rhubarb Salad with Almonds and Cheese
Tangy raw rhubarb is a bright, refreshing match to the creamy cheese and earthy nuts in this salad. To prepare rhubarb, first trim away any leaves—they should not be eaten. Since you’re slicing the rhubarb paper-thin, it’s not necessary to remove the fibrous strings as is done for other preparations.
- 1/3 cup slivered almonds
- Grated zest of 1 orange
- 1 Tbs. fresh orange juice
- 1 Tbs. white wine vinegar
- Pinch of sugar
- Salt and freshly ground pepper, to taste
- 1/2 cup extra-virgin olive oil
- 1 rib rhubarb, trimmed
- 6 cups mesclun
- 4 oz. fresh goat cheese
In a small fry pan over medium-low heat, toast the almonds, stirring, until fragrant and lightly golden, 3 to 4 minutes. Pour onto a plate to cool.
In a small bowl, stir together the orange zest, orange juice, vinegar, sugar, and a pinch each of salt and pepper. Add the olive oil in a thin stream, whisking constantly until the vinaigrette is well combined.
Using a mandoline or a very sharp knife, shave the rhubarb into paper-thin slices. Put it in a bowl with the mesclun and almonds. Add half of the vinaigrette and toss to combine. Add more vinaigrette as needed to lightly coat the lettuces (you may not need it all). Crumble the cheese over the top and serve immediately. Serves 6.
Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).