Tuesday, June 11, 2013
strawberry-rhubarb-basil salad with maple dressing
While walking through the Green Market this morning I was tempted into buying the current produce; strawberries and rhubarb are in season right now. It was just so abundant I couldn't pass it up. Ever happen to you?
But I didn't want to make another strawberry rhubarb pie. Partially because I need to cut down on the sweets, but also because I was in the mood for something more unusual, more adventurous.
Luckily I found this post by Luise and David at Green Kitchen Stories. I simplified it quite a bit without dimensioning the wonderful combination of flavors. I was dubious of how raw rhubarb would taste but it really works in this salad, adding a nice sharp flavor and crunch.
Strawberry-Rhubarb-Basil Salad with Maple Dressing
Adapted from Green Kitchen Stories
1 romane lettuce heart, sliced
10 strawberries, sliced
2 thin stalks of rhubarb, thinly sliced (I used my mandolin, but it probably was not necessary)
8 basil leaves
2 handfuls of macadamia nuts
3 tablespoons olive oil
3 tablespoons maple syrup
1/2 lime juice
1. Combine all salad ingredients in a large bowl. Whisk all dressing ingredients in small bowl. Add dressing to salad.