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
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.
Recent Posts
Chicken and Waffles
Elevate your brunch experience with our homemade Southern Fried Chicken and Waffles. Crispy chicken, fluffy waffles, and a perfect blend...
Short Rib Pizza
This recipe combines the rich, savory goodness of braised short ribs with the creamy indulgence of ricotta cheese, and caramalized...
Greek Chicken Burger Bowls
We're craving fresh foods with bright colors! The summer farmer's market has plenty to offer us - grab some lemons,...