Pickled rhubarb, covered in this blog’s previous post, is a delicious addition to salads. Think frisee, blanched asparagus or chopped Belgian endive topped with a poached egg.
But quickly sauteing or roasting rhubarb brings out just a hint of sweetness in the vegetable while softening it. The technique, in combination with goat cheese and toasted walnuts, produces a play on the good, old roasted-beet salad that’s almost achieved ubiquity, as a March post acknowledged.
This recipe, courtesy of Tribune News Service, has all the visual appeal of rosy, roasted beets but a lighter, brighter flavor.
Roasted Rhubarb Salad
8 ounces rhubarb, cut into 1/2-inch pieces
3 tablespoons maple syrup, or to taste
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 1/2 tablespoons sherry vinegar
1/4 teaspoon kosher salt
2 tablespoon thinly sliced shallot
2 teaspoons minced, fresh tarragon
1 pound watercress, tough stems removed
1/4 cup toasted chopped walnut
3 ounces soft goat cheese, crumbled (about 3/4 cup)
Preheat oven to 450 F. Line a rimmed baking sheet with aluminum foil. Toss together the rhubarb, syrup and 1 teaspoon of the oil. Spread mixture on prepared baking sheet and roast in preheated oven until rhubarb is tender, for 7 to 10 minutes. Remove baking sheet from oven and set aside to cool.
In a small bowl, whisk together the vinegar, salt, shallot and tarragon. Whisk in remaining 3 tablespoons of oil.
In a large bowl, combine watercress, walnuts and rhubarb. Gently toss in the goat cheese and dressing.
Makes 6 servings.
— Recipe from “Fruitful: Four Seasons of Fresh Fruit Recipes” by Brian Nicholson and Sarah Huck (Running Press, 2014, $27.50).