Root Spinach Salad with Rhubarb Vinaigrette
This refreshing salad features tender spinach and root vegetables, drizzled with a tangy and vibrant rhubarb vinaigrette, offering a unique and flavorful twist on a classic dish.
Ingredients
- ½ pound root spinach, chopped with stems and core
- 1 baby watermelon radish, sliced
- 4 oz. crumbled feta cheese
- Mustard blooms, for garnish
- 4 oz. rhubarb vinaigrette, recipe below
For the Rhubarb Vinaigrette:
- ¼ cup rhubarb juice (Approximately one stalk)
- ½ cup extra virgin olive oil
- 2 tbsp honey
- Salt and pepper to taste
Directions
- Chop Spinach to desired size, including stems and core
- Using a mandolin, thinly slice the Baby Watermelon Radish, Stack the slices on top of each other and slice in half, to resemble half circles
- Toss the spinach with half of the sliced radishes and Rhubarb Vinaigrette (use more or less vinaigrette, based on your preference)
- Place tossed salad in a large bowl or serving platter
- Garnish the top of the salad with the Feta Cheese, Mustard Blooms and remaining Watermelon Radish Slices
For the Rhubarb Vinaigrette:
- Juice Rhubarb using a juicer or blender and strain out the juice
- Combine Rhubarb Juice and Honey
- Slowly add Olive oil to Rhubarb Juice mixture, continuingly whisking to form an emulsion
- Season as desired with Salt and Pepper
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