Rhubarb, Toasted Hazelnut, and Seasonal Greens Salad

Think beyond the pie.

Rhubarb, Toasted Hazelnut, and Seasonal Greens Salad

You may only be familiar with rhubarb in pies, but its tart flavor and bright color can really shine in a wide variety of dishes. If your rhubarb had leaves attached, be sure to remove and discard, as rhubarb leaves are actually poisonous to humans(!) Hazelnuts add a nice crunch and goat cheese a tart creaminess that helps balance all of the flavors in this salad. Serves 4-6.

When shopping for rhubarb, stay away from wilted stalks, which indicates the rhubarb is not fresh.
  • 1 pound fresh rhubarb stalks, cut into 1/2 inch pieces
  • 1/4 cup grapeseed oil
  • 2 tablespoons honey
  • 2 tablespoons red wine or champagne vinegar
  • 1 pound seasonal lettuces (spinach, arugula, red leaf)
  • 6 oz chèvre (fresh goat cheese), crumbled
  • 1/2 cup hazelnuts, toasted

Preheat oven to 450 degrees F. Toss rhubarb with 2 tablespoons grapeseed oil and honey. Roast on baking sheet until soft, about 5 – 7 minutes. Set aside until cool. On another baking sheet, toast hazelnuts about 5 minutes until browned.

Once hazelnuts have cooled, chop into small pieces.

Whisk remaining grapeseed oil with vinegar. Toss lettuces with rhubarb and dressing, top with toasted hazelnuts and goat cheese.