Rhubarb as a salad?
Shift up this crimson stalk from it's safe ubiquitous role in homely cobblers and traditional crisps. I used a technique inspired by wonderful food stylist Kris Kurek, who made a dish so beautifully, by simply shaving whole Asparagus into playful ribbons, and then pairing it with buttery noodles. Try shaving your Rhubarb!
There are only a couple of weeks left for Rhubarb at the Farmer's market, so enjoy the tart pucker of these stringy stalks, tempered with peppery watercress, sweetened with black currants, and then a dash of sunflower seeds, thrown in, last minute, just for crunch. The dressing is a sticky Rice Vinegar/Honey. I'd serve this salad with a chargrilled moist fatty Salmon.
METHOD: Shave 3 stalks of Rhubarb with a standard vegetable peeler into a bowl. Add fresh Watercress leaves, Dried Black Currants and Sunflower seeds. Mix. Into a jar, put 3 tablespoons of Olive Oil, 1 tablespoon of Rice Vinegar or Sherry Vinegar, 1 tablespoon of rich Honey. Sea Salt and freshly cracked Pepper. Dress salad to taste.