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Spring Salad with Rhubarb, Asparagus and Pea Tendril

NYTimes, Chef Michael Reardon (Margaux at the Marlton Hotel)

Yield: 4 servings

1 cup rhubarb, sliced on the bias into ¼-inch pieces

1 tablespoon wildflower honey (add more to taste)

Sea salt, to taste 2 cups pea tendrils

1 cup purple and green asparagus, the tough bottom part of the stalks removed and discarded

1 ounce white balsamic vinegar

2 ounces extra virgin olive oil

4 ounces goat-milk feta (substitute any kind of feta)

12 chives

Black pepper, to taste  

1. Preheat the oven to 350 degrees.

2. In a nonreactive baking dish, combine the sliced rhubarb, honey and a pinch of sea salt.

3. Place the rhubarb in the oven and cook 6 to 8 minutes until al dente. Let cool to room temperature.

4. Clean the pea tendrils by removing the tough stems. Set aside.

5. Thinly slice the asparagus on the bias and place in a mixing bowl.

6. Season the asparagus with the white balsamic vinegar and extra virgin olive oil. Toss with the pea tendrils and season to taste with sea salt.

7. Arrange the roasted rhubarb on individual plates or a serving platter, and spoon the asparagus mixture on top.

8. Top the salad with shaved goat-milk feta, some freshly cut chives and a few turns of a pepper mill.

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