Roasted Rhubarb SaladTad Seaborn/The Globe and Mail
Early rhubarb and maple syrup season work in sweet-tangy tandem in this simple but beautiful spring salad. For the cheese component you could substitute salty feta or bright chèvre, but my perfect pairing is Quebec's aged Chèvre Noir cheddar, which adds deep, smooth caramel notes that contrast the tart rhubarb notes perfectly.
If your rhubarb leans to the tart side, sweeten the vinaigrette with a teeny bit extra maple syrup.
Servings: Serves 4-6
Ingredients
2 large stalks rhubarb, washed and trimmed
2 tablespoons maple syrup
salt
1 cup lightly packed escarole, rinsed, dried and cut bite-size
2 cups lightly packed baby kale, rinsed and dried
2 tablespoons basil or mint, roughly chopped
1/2 cup thinly sliced fennel
1 yellow carrot, washed and peeled
120 grams aged Chèvre Noir cheddar
Vinaigrette
2 tablespoons red wine vinegar
1 tablespoon maple syrup
6 tablespoons olive oil
1/4 teaspoon salt
fresh ground pepper
Method
Preheat oven to 450 F. Cut the rhubarb stalks into bite-size pieces, about 3/4-inch long. Slice on an angle for a nice diamond shape. Toss the sliced rhubarb with the maple syrup and a pinch of salt until well-coated. Lay on a cookie sheet and bake on the middle rack for five minutes. The rhubarb should be soft but firm enough to maintain its shape. Remove from oven and cool on the sheet.
In a medium bowl, combine the escarole, baby kale, basil and fennel slices. Further peel the carrot to create thin ribbons and add into the salad bowl. Whisk together the red wine vinegar, maple syrup, olive oil, salt and fresh ground pepper until well combined. Taste and adjust if needed.
Toss the salad with enough dressing to coat lightly. Divide onto individual plates and add about 3-4 pieces rhubarb to each.
Using a cheese plane, shave or crumble the Chèvre Noir cheese onto each salad. Serve.
Sue Riedl