Spring, radishes, rhubarb announce spring with their vibrant flavors and brilliant colors. There’s no doubt that change is in the air. And, thank god because it’s truly time to lighten up, brighten up and clean out and great salads are about the best way to do so. You can eat this salad all day long and probably loose weight with all the aerobic munching and crunching it requires. But the best thing is that it’s delicious and so healthful that you will be glad you did. It tosses together in a flash.
Spring Greens and Radish Salad with Rhubarb Vinaigrette
Serves 4 to 6
The dressing relies on rhubarb’s tangy nature to take on vinegar’s bite.
1/2 cup rhubarb, peeled and finely diced
1/2 cup water
1/4 cup sugar, or less to taste
1 shallot, diced
¼ cup fruit wine or apple cider vinegar
½ cup vegetable oil
Salt and freshly ground pepper to taste
½ pound baby spinach, stemmed, rinsed and dried (about 6 cups)
1/2 pound baby greens, or mesclun mix, rinsed and dried (about 6 cups)
¼ pound baby greens, rinsed and dried (about 3 cups, torn)
¼ cup toasted and chopped hickory, hazel, pecan or walnuts, page ___
1 cup sliced radishes
Put the rhubarb and water into a small saucepan, bring the water to a simmer and cook the rhubarb until it is tender but not soggy, about 5 minutes. Add sugar to sweeten the rhubarb. Turn into a small bowl and allow to cool to lukewarm. Whisk in the shallots, the vinegar and oil and salt and pepper to taste.
Put the greens into a large bowl and toss with just enough of the rhubarb vinaigrette to coat and serve immediately topped with the nuts and sliced radishes.