Mixed Spring Salad

Mixed Spring Salad

One of the greatest sights after a long winter is vibrant red rhubarb pushing up out of the ground, Most recipes go sweet with rhubarb - in pies, crumbles, and ice cream. But we've gone savory with it so you can enjoy its pure tart flavor in a salad with creamy fingerling potatoes and lots of bright, fresh herbs. A great accompaniment to any Grass Roots pasture-raised chicken, beef, pork or lamb.

 

  • makes:
    4
  • total time:
    15 mins
  • cooking difficulty:
    Easy
  • Tags:

Ingredients

Fresh Italian flat-leaf parsley
1 cup
Fresh tarragon leaves
1 cup
Fresh mint leaves
1 cup
Fresh chives, chopped
1/4 cup
Shallot, finely diced
1
Fingerling potatoes, boiled and cut into thick slices
3/4 lb
Rhubarb stalks, cut into thin slices
2
Lemon juice
2 Tbsp
Olive oil
1/4 cup
Kosher salt
1 tsp
Freshly ground black pepper
1 tsp

Nutrition Values

  • Calories:
    192
  • Total Fat:
    13.1g
  • Saturated Fat:
    2g
  • Cholesterol:
    0mg
  • Sodium:
    597mg
  • Total Carbohydrate:
    18.5g
  • Dietary Fiber:
    3.9g
  • Total Sugars:
    1.4g
  • Protein:
    3g

Utensils

  • Large mixing bowl
  • Small bowl
  • Whisk

Instructions

In a large mixing bowl combine the herbs, shallot, potatoes, and rhubarb. Gently toss to mix

In a small bowl, add the lemon juice, and olive oil. Whisk together and pour over the salad. Season with salt and pepper, garnish with rosemary flowers and serve immediately.

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