Bright and tart, rhubarb is one of spring’s first bounties. Grilling the stalks caramelizes the sugars while leaving a distinct bite. A touch of honey takes care of any lingering tartness.
Dressing
1/4 cup (60 mL) honey
3 Tbsp (45 mL) apple cider vinegar
1 Tbsp (15 mL) lemon juice
1 Tbsp (15 mL) extra-virgin olive oil
Sea salt and fresh ground pepper to taste
Salad
4 – 6 in (15 cm) stalks of fresh spring rhubarb, cleaned and greens removed
2 Tbsp (30 mL) honey
1/2 cup (125 mL) slivered almonds, toasted
1/2 cup (125 mL) chopped dried cranberries
8 cups (2 L) mixed baby greens
1/4 cup (60 mL) goat cheese, crumbled
To make dressing: in small bowl, whisk honey, vinegar, and lemon juice until honey dissolves. Add remaining dressing ingredients and whisk until well combined. Set aside in refrigerator.
Heat grill to medium; when hot, grill rhubarb until it begins to soften, about 3 minutes each side. Remove rhubarb from heat, cut into 1/2 in (1 cm) pieces, and toss in medium bowl with honey. Set aside.
While rhubarb cools, toast almond slivers in dry skillet or heavy fry pan over medium heat, stirring constantly until browned.
In large bowl, combine almonds and cranberries with dressing and toss. Add greens and toss to coat. Divide among plates and top with rhubarb pieces. Crumble goat cheese over top and serve immediately.
Serves 6.
Each serving contains: 234 calories; 5 g protein; 9 g total fat (2 g sat. fat, 0 g trans fat); 38 g total carbohydrates (31 g sugars, 3 g fibre); 51 mg sodium
source: “Simple Spring Salads“, alive #367, May 2013
