When spring is here, it’s strawberry and rhubarb time. At the cafe, we often use these two ingredients in a savoury way. It makes a wonderful salad, that’s sure to be a new favourite. We prefer using a local spicy arugula, topped with your favourite toasted nut (almonds/walnuts/pine nut) and a salty cheese like feta, manchego, or a beautiful blue cheese!! Top with fresh strawberries, strawberry dressing, toasted nuts and the pickled rhubarb!! Enjoy the first tastes of early spring!
Strawberry dressing
- 1 med shallot, chopped
- 2 cloves of garlic peeled
- 1 cup chopped strawberries
- 1/4 cup apple cider vinegar
- 2–4 tablespoon honey
- 3/4 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 cup plus 3 tbsp olive oil
- 1–1½ tbsp poppy seeds
- In a blender or food processor add the shallot, strawberries, vinegar, honey, garlic, mustard, & salt and mix until combined.
- With the blender/food processor running, slowly add the oil in until the dressing is emulsified (comes together).
- After blended, stir in poppy seeds and refrigerate until ready to use. Pour in to a jar with a lid. The dressing may separate as it sits; shake to recombine before using.
Pickled Rhubarb
INGREDIENTS
- 12 ounces tender red rhubarb sliced into pieces 1/4″ to 1/2″ thick
- 3 medium cloves garlic smashed
- 1¼ cups apple cider vinegar
- 1/2 cup sugar
- 1/2 water
- 1¼ teaspoons kosher salt
- 1 teaspoon whole pink peppercorns
- 1 cinnamon stick
- 2 star anise pods
- 6 cracked cardamom pods green or black
INSTRUCTIONS
- Fill a quart jar with rhubarb and smashed garlic; set aside.
- Add remaining ingredients to a saucepan and bring to a boil. Immediately, carefully pour boiling liquid over the rhubarb, enough to just cover the rhubarb. Let cool completely, then cover and refrigerate at least 24 hours, and up to 1 month. Pickled flavor and a softened texture will increase with time.
