Best 2 Strawberry Rhubarb Salad With Mint And Hazelnuts Recipes
Prepare to indulge in a vibrant and refreshing culinary delight—a match made in heaven, the "Strawberry Rhubarb Salad with Mint and Hazelnuts." Imagine the harmonious blend of sweet and tangy strawberries, the tartness of rhubarb, the aromatic freshness of mint, and the delightful crunch of hazelnuts. This salad is not just a dish; it's an experience that will awaken your senses and leave you yearning for more. Get ready to embark on a culinary journey that celebrates the beauty of fresh produce, the power of contrasting flavors, and the art of creating a truly exceptional salad.
Here are our top 2 tried and tested recipes!
STRAWBERRY-RHUBARB SALAD WITH MINT AND HAZELNUTS
Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.
Provided by Evan Bloom
Categories Salad Appetizer Dessert Side Kid-Friendly Quick & Easy Lunch Strawberry Mint Spring Healthy Rhubarb Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool, then chop.
- Meanwhile, toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.
WHEATBERRY SALAD WITH RHUBARB-MINT DRESSING
Provided by Mark Bittman
Categories weekday, salads and dressings
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Simmer the wheatberries and 2 teaspoons of salt in water to cover for 1 1/4 hours, or until the wheatberries are tender but not mushy. Cool.
- In a small, nonreactive sauce pot, combine 1 cup rhubarb with the wine, honey, cinnamon, cloves and orange zest. Bring to a boil, turn heat to low, and cook for about 15 minutes, or until the rhubarb is soft.
- Drain, reserving liquid; return the liquid to the pan, and bring it to a boil. Add the remaining uncooked rhubarb, and cook for 3 to 5 minutes, or just until tender. Drain, reserving liquid again.
- Remove the cloves from the first batch of cooked rhubarb, and place it in a blender along with the reserved liquid. Turn the blender to medium, and add the oil slowly; blend until smooth. Season with salt and pepper, and stir in the mint.
- Place the wheatberries in a bowl, along with the remaining rhubarb, walnuts, 4 tablespoons of the dressing, and some salt and pepper. Divide among six plates; toss the mesclun with 3 tablespoons of the dressing, and place portions of it on the wheatberries. Drizzle the remaining dressing around the salad, and serve.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 18 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 408 milligrams, Sugar 6 grams, TransFat 0 grams
Tips:
- Choose fresh, ripe strawberries and rhubarb. This will ensure the best flavor and texture.
- Don't overcook the rhubarb. It should be tender but still retain its shape.
- Use a variety of nuts and seeds. This will add flavor and crunch to the salad.
- Make the dressing ahead of time. This will allow the flavors to meld.
- Serve the salad chilled. This will help to keep the fruit and vegetables crisp.
Conclusion:
Strawberry rhubarb salad is a delicious and refreshing summer dish. It's perfect for potlucks, picnics, or backyard barbecues. The combination of sweet strawberries, tart rhubarb, and crunchy nuts and seeds is sure to please everyone. So next time you're looking for a light and healthy salad, give this one a try. You won't be disappointed!
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