This Strawberry-Rhubarb Salad with Pistachios and Goat Cheese recipe takes inspiration from the structured look of a Cobb salad — it just ditches the bacon, avocado, and bleu cheese. Instead, it gets that look with plated greens and other ingredients arranged in rows on top. The dressing, made with pureed strawberries, is a perfectly sweet contrast to the raw rhubarb.
For the strawberry vinaigrette:
- 6 strawberries, hulled
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1⁄4 cup rice oil or other neutral-flavored oil
- Kosher salt
For the salad:
- 1⁄2 lb assorted baby lettuces
- 1⁄4 cup assorted fresh herb leaves (such as tarragon, dill, parsley, chervil, and/or fennel)
- 1⁄4 cup assorted edible flowers (such as calendula, verbena, and/or nasturtium)
- 1 rhubarb stalk, trimmed and chopped
- 1⁄4 cup shelled pistachios, toasted
- 6 small radishes, trimmed and shaved on a mandoline
- 3 oz Chevoo or other fresh goat cheese, crumbled
- 1 cup sliced strawberries
To make the vinaigrette: In a blender, combine the strawberries, vinegar, honey, mustard, and oil. and process until smooth. Season to taste with salt. You should have about 1 cup. Transfer to an airtight container and refrigerate until chilled.
To assemble the salad: In a large, shallow serving bowl, combine the lettuce, herbs, and half of the flowers and toss to mix well. Arrange the rhubarb, pistachios, radishes, cheese, and strawberries in neat rows on top of the greens. Garnish with the remaining flowers.
Present the salad and toss with the vinaigrette tableside.
Source : fitbottomedgirls