Pickled Rhubarb Salad
Last week we posted two recipes for making pickled rhubarb. Have you tried them out yet? We would love to hear how you used them!
We were originally inspired to try out hand at pickling rhubarb after having a fantastic salad at Coopers Hall here in Portland.
Of course we could not pass up a chance to utilize the abundance of berries in our garden right now as well as on our friend’s farm. He has balck raspberries (also know as black caps), raspberries, strawberries and blueberries. The blackberries will come later in the summer.
This salad would benefit from any seasonal berry you have on hand and the sweetness of the fruit is tempered by the tangy pickled rhubarb. We threw in some shaved fennel, after poking around and finding this fun recipe, as well as manchego cheese to keep things savory and remind us the dog days of summer are yet to come.
Seasonal Berry, Fennel, Pickled Rhubarb Salad
- 4 cups loosely packed greens- kale, chard, arugula, mixed etc.
- 1/2 cup pickled rhubarb, chopped
- 1/4 cup pickling juice from rhubarb
- 1/2 bulb fennel, some fronds reserved thinly sliced/shaved
- 1 cup mixed seasonal berries
- 4 oz manchego, crumbled
- 1/2 cup toasted almonds, roughly chopped
- 1 tsp agave/honey
- 3 tbsp olive oil
- pinch salt + pepper
To make dressing, combine pickling juice from rhubarb, olive oil, agave/honey, salt and pepper.
Roughly chop greens, place in bowl
Add fennel, fennel fronds, pickled rhubarb, berries, almonds and cheese and drizzle with dressing.