Since it's spring and rhubarb is in abundance, I decided to try using it in a savory way (not that there's anything wrong with rhubarb custard pie, quite the contrary!). I wanted to balance the tart with some sweet, though, and mangoes came to mind. The result is a very fresh, flavorful and pretty salad. —BlueKaleRoad
rhubarb, diced in 1/2 inch pieces
green onions, thinly sliced
head butter lettuce
fresh mint, finely chopped
salt and pepper to taste
In This Recipe
Preheat oven to 375 degrees. Toss the rhubarb, 1 tablespoon olive oil and honey in a bowl. Spread evenly on a sheet pan and roast in the oven for about 8-9 minutes until soft but still holding its shape. Set aside to cool.
In a large salad bowl, tear up the head of butter lettuce. Add the mangoes, green onions, avocadoes, pistachios and cooled rhubarb.
In a covered glass jar or small bowl, shake or whisk the lemon juice, olive oil, mint, salt and pepper together until emulsified.
I am a passionate home cook for my family and friends. I recently started writing a food blog (www.bluekaleroad.com) and love creating new recipes, writing about food and sharing stories. We are part of a CSA and really appreciate all the terrific produce grown in the Seattle area. In a continued effort to eat locally, we started raising backyard chickens (love our little flock!) and are enjoying the beautiful, fresh eggs. The Food52 community is inspiring and I find myself glued to the site checking out delicious recipes!