Quick Pickled Rhubarb Salad Food

THIS SPRING SALAD WITH QUICK-PICKLED RHUBARB RECIPE IS SUPER-REFRESHING

This Spring Salad With Quick-Pickled Rhubarb Recipe Is Super-Refreshing image

Try this spring salad with quick-pickled rhubarb recipe for a refreshing springtime lunch option.

Categories salad

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

1 1/2 tbsp. honey
3 tbsp. white wine vinegar
3 stalks rhubarb, trimmed and thinly sliced
3 tbsp. olive oil
Kosher salt and pepper
2 stalks celery, thinly sliced
1 small bulb fennel, cored and very thinly sliced
2 bunches upland watercress, trimmed
1 head butter lettuce, torn into pieces
2 scallions, thinly sliced
1/2 c. thinly shaved ricotta salata (optional)

Steps:

In a large bowl, whisk together honey and vinegar. Add rhubarb; toss to coat. Let stand at least 10 and up to 20 minutes, then add oil, 1/2 tsp salt, and2 tsp coarsely ground pepper. Toss with celery and fennel.
In a separate bowl, toss watercress, lettuce, and scallions and divide among plates. Spoon rhubarb and dressing over each salad, then top with ricotta salata, if using.

Nutrition Facts : Calories 159 calories

QUICK-PICKLED RHUBARB SALAD

Quick-Pickled Rhubarb Salad image

Rhubarb's signature tartness is actually brought down by pickling!

Provided by Lily Freedman

Categories Bon Appétit Salad Rhubarb Spring Fennel Celery Side

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 rhubarb stalks, sliced on a diagonal
1 cup red wine vinegar
1/2 cup sugar
1 1/2 teaspoons kosher salt, plus more
1 fennel bulb, halved, cored, very thinly sliced
3 celery stalks, thinly sliced on a diagonal, plus celery leaves for serving
Olive oil (for drizzling)
Freshly ground black pepper
Special Equipment
A heatproof 1-pint jar

Steps:

Pack rhubarb into jar. Bring vinegar, sugar, 1 1/2 tsp. kosher salt, and 3/4 cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour into jar. Cover and chill until cold, at least 1 hour.
Toss fennel, celery, 1 cup drained pickled rhubarb, and 2 Tbsp. pickling liquid in a large bowl to combine; season with salt.
Arrange salad on a platter; drizzle with oil and grind some pepper over. Top with celery leaves and remaining drained pickled rhubarb.
Do Ahead
Rhubarb can be pickled 1 week ahead. Keep chilled.

PICKLED RHUBARB

Pickled Rhubarb image

Easy-to-make and easy to use, use this super-versatile condiment on cheese plates or mix it with savory ingredients like chopped parsley, olive oil, and red-pepper flakes to make a relish for grilled steak or pork chops. It's also wonderful sliced and added to this green salad with roasted beets,

Provided by Sarah Carey

Categories Food & Cooking Seasonal Recipes Spring Recipes

Time P1D

Yield Makes 1 Quart

Number Of Ingredients 7

Ingredients

12 ounces rhubarb
1 1/4 cups distilled white vinegar
1/3 cup sugar
1 1/4 teaspoons kosher salt
1/2 teaspoon whole black peppercorns
1 star-anise pod
3 cloves garlic, smashed and peeled

Steps:

Remove rhubarb peel in alternating 1/2-inch strips (creating stripes). Cut rhubarb into 4-by-3/4-inch pieces (if thick, halve or quarter lengthwise, then cut into 4-inch pieces).
In a saucepan, bring vinegar, sugar, 1/3 cup water, salt, peppercorns, and star anise to a boil. Fill a heatproof quart jar with rhubarb and garlic. Pour boiling liquid in to cover. Let cool completely, then cover and refrigerate at least 24 hours and up to 1 month.

RHUBARB PICKLE

Rhubarb Pickle image

One of the first crops of spring, rhubarb makes a crisp pickle that complements fresh ham.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 7

Ingredients

2 cups apple-cider vinegar
Coarse salt
1 1/2 cups sugar
1 teaspoon whole cloves
1 (1 1/2-inch) piece fresh ginger, peeled and thinly sliced
4 small dried chile peppers
1 pound rhubarb, trimmed and cut into thin 5- to 7-inch batons

Steps:

Combine the vinegar, 1 tablespoon salt, and the sugar in a medium nonreactive saucepan. Stir, and set over medium heat; cook until the salt and sugar have dissolved, about 5 minutes.
Add the cloves, ginger, and peppers. Bring to a boil over medium high heat, and cook 1 minute more.
Pack the rhubarb into a tall glass jar or a long plastic container. Pour the hot liquid over the rhubarb, completely covering it. Let cool, and cover. Refrigerate 24 hours and store, refrigerated, up to 1 week.

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Pack rhubarb into jar. Bring vinegar, sugar, 1½ tsp. kosher salt, and ¾ cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour into jar. Cover and chill until cold, at least 1 hour.
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