Tired of rhubarb yet?
That's basically the point of scorpacciata--eating so much of one ingredient that its farewell is tear-free.
Plus, this salad is just too pretty to keep locked up in my ivory tower.
Roasting the rhubarb with honey and lavender for five minutes released a perfume lovelier than any bottle I've ever owned, so I kept its wardrobe simple and its accessories classic.
Baby greens in a wispy dress of lemon, honey, and olive oil that's set off by the magenta rhubarb, chartreuse pistachios, and bright white goat cheese.
Now, after rhubarb sails away, instead of stewed and stringy, you'll picture her the multifaceted stunner she is.
Rhubarb salad with pistachios and goat cheese
Serves 4
- 2 stalks rhubarb, cut into 3/4-inch pieces
- 1/4 cup honey, divided
- leaves from 1-2 sprigs of lavender
- 2 Tbsp. lemon juice
- 2 Tbsp. olive oil
- salt and freshly-ground pepper
- one 5-oz. clamshell of baby lettuces
- 2-oz. fresh goat cheese, crumbled
- 1/2 cup roasted, salted pistachios
Preheat oven to 425 degrees.
Coat the rhubarb pieces with most of the honey (leaving a touch behind for the dressing), the lavender, and a sprinkle of salt, and spread them out on a baking sheet. Roast for five minutes, until supple, but not spineless. Allow to cool.
In a small bowl, whisk the remaining droplet of honey with the lemon juice and olive oil and a fine pinch of salt and pepper.
Apply the dressing to the greens, little by little, until barely slicked.
Compose each plate by mounding greens in the center and then topping them with roasted rhubarb, goat cheese, and pistachios. Jackson Pollock any remaining dressing over the salads and plates.