This Spring Salad With Quick-Pickled Rhubarb Recipe Is Super-Refreshing

Name: This Spring Salad With Quick-Pickled Rhubarb Recipe Is Super-Refreshing
Total time: 20 min
Yield: 4
Ingredients: 1 1/2 tbsp. honey; 3 tbsp. white wine vinegar; 3 stalks rhubarb, trimmed and thinly sliced; 3 tbsp. olive oil; Kosher salt and pepper; 2 stalks celery, thinly sliced; 1 small bulb fennel, cored and very thinly sliced; 2 bunches upland watercress, trimmed; 1 head butter lettuce, torn into pieces; 2 scallions, thinly sliced; 1/2 c. thinly shaved ricotta salata (optional)

Bonus: It only takes 20 minutes to make.

Published: May 6, 2021

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Jenny Huang

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Yields:: 4
Total Time:: 20 mins
Cal/Serv:: 159

Ingredients

1 1/2 tbsp.
honey
3 tbsp.
white wine vinegar
3
stalks rhubarb, trimmed and thinly sliced
3 tbsp.
olive oil
Kosher salt and pepper
2
stalks celery, thinly sliced
1
small bulb fennel, cored and very thinly sliced
2
bunches upland watercress, trimmed
1
head butter lettuce, torn into pieces
2
scallions, thinly sliced
1/2 c.
thinly shaved ricotta salata (optional)

Directions

1. Step 1In a large bowl, whisk together honey and vinegar. Add rhubarb; toss to coat. Let stand at least 10 and up to 20 minutes, then add oil, 1/2 tsp salt, and2 tsp coarsely ground pepper. Toss with celery and fennel.
2. Step 2In a separate bowl, toss watercress, lettuce, and scallions and divide among plates. Spoon rhubarb and dressing over each salad, then top with ricotta salata, if using.

Whip up this salad to eat your greens…and bright pinks.

Per serving: 159 cal, 10.5 g fat (1.5 g sat), 3 g protein, 288 mg sodium, 16 g carb, 10.5 g sugars (6.5 g added sugars), 4 g fiber