Strawberry Salad and Rhubarb Balsamic Vinaigrette, yum! No one really wants to hear this … but swimsuit season is coming. Perhaps it’s time get lean by leaning seriously into salad? This gem was made with white and red strawberries from lettuces from one of our favorite farmers, The vinaigrette is made with a local farm we loves’s Strawberry Rhubarb Jam. Look for farms near you for the freshest possible ingredients.
When is Rhubarb Season?
Rhubarb season is from April to June, so before summer really gets into gear, you can get your rhubarb fix for all your salads needs. Look for firm, crisp stalks of it at your local farmer’s market, and avoid the ones that look limp or floppy. You can also homemake rhubarb jam for this strawberry rhubarb salad if you so choose, using a mixture of sugar, water, and rhubarb for the freshest possible outcome.
Strawberry Salad and Rhubarb Balsamic Vinaigrette
Description
A refreshing summer salad for swimsuit season.
Ingredients
For the dressing:
- 1/2 cup balsamic vinegar
- 1 tbsp Tait Farm Strawberry Rhubarb Jam
- 1 lemon, juiced
- 1/2 cup Liokareas extra-virgin olive oil
- 1 tsp pink peppercorns, whole
- Salt and pepper to taste
For the salad:
- 1 lb strawberries from Sand Hill Berries
- 1/2 lb pineberries or more strawberries
- 1 head frissée lettuce
- Sliced cucumber
- 1/2 red onion sliced thinly from Tiny Seed Farm
- 1/4 cup walnuts
Instructions
- Add all vinaigrette ingredients into a Mason jar.
- Screw on lid very tightly and shake until everything is evenly incorporated.
- Quarter all the strawberries and place in a bowl with the lettuce, cucumber, walnuts and onion. Toss with dressing and serve.
Recipes and Styling by Anna Franklin
Photography by Dave Bryce
With Support from Buy Fresh Buy Local Western PA
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