Spring Wedge Salad
The rhubarb lends a bright kick to this springy vinaigrette-- we are also making a version of it this week for the store in case you want you want to skip the steps.
Ingredients
2 stalks rhubarb, grated
2 tbsp red wine vinegar
1 tbsp honey
1/4 cup olive oil
1-2 heads baby romaine
1 pint peas, sliced thinly
4 oz blue cheese, crumbled
1/2 cup pistachios, toasted and roughly chopped
Method
- In a jar or small bowl, combine the rhubarb, vinegar, honey, and a big pinch of salt then let macerate for 10 minutes
- Add the olive oil and shake or whisk to combine
- Cut the lettuce in half or quarters depending on the size and check the stems for dirt
- Drizzle the rhubarb vinaigrette over the top of the lettuce cut side up
- Season the lettuce with salt and black pepper
- Scatter the cheese, peas, and nuts all over and serve
