Strawberry Rhubarb Salad Recipe

Prepare produce

Trim rhubarb and slice on the bias into 1/4-inch pieces until you have about 2 cups. Hull and slice 1 cup of strawberries into halves or quarters depending on size.

In a small saucepan combine 1 tablespoon champagne vinegar, 2 tablespoons water, 1 teaspoon sugar, 1 teaspoon sea salt, 1 teaspoon lemon zest and 1 tablespoon lemon juice. Warm gently over low heat, stirring, just until sugar and salt dissolve (about 1–2 minutes). Do not boil.

Place the sliced rhubarb and 1 cup sliced strawberries in a heatproof bowl or jar. Pour the warm pickling liquid over the fruit so it is mostly submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes and up to 4 hours. The rhubarb will become slightly tender and take on a bright color; the strawberries will soften and absorb acidity.

Toast pistachios: heat a small dry skillet over medium heat. Add 1 oz shelled pistachios and toast, shaking the pan or stirring frequently, until fragrant and lightly browned, 3–4 minutes. Remove from heat and let cool, then roughly chop or leave halves according to preference.

If goat cheese is very soft, crumble it into small pieces and refrigerate briefly so it holds shape when plated.

Make the vinaigrette: in a small bowl or jar combine 2 tablespoons champagne vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon finely minced shallot, 1/2 teaspoon sea salt and 1/4 teaspoon fresh-ground black pepper.

Whisk while slowly streaming in 4 tablespoons extra-virgin olive oil until emulsified, or tighten the jar lid and shake vigorously. Taste and adjust seasoning—add a little more honey if too sharp, or more vinegar if you prefer more acidity.

Drain the pickled rhubarb and strawberries slightly before assembling: reserve a tablespoon of the pickling liquid to finish the vinaigrette if desired. Place 6 cups of seasonal mixed greens in a large bowl.

Add the additional 1 cup fresh strawberries (halved) and the drained pickled rhubarb and strawberries to the greens.

Lightly drizzle about 2–3 tablespoons of the champagne vinaigrette over the salad and gently toss to coat. Start with less dressing and add more to taste.

Scatter crumbled goat cheese and toasted pistachios over the top. Finish with microgreens or chopped fresh mint/basil if using and a final grind of black pepper.

Serve immediately so greens remain crisp. Leftover vinaigrette will keep refrigerated up to 3 days; pickled rhubarb and strawberries will keep up to 3 days cold but will continue to soften.