This recipe came to RavenCroft Garden by way of apprentice, Marisa Hendron. When I first heard the ingredients, I was skeptical. Turned out this fresh salad was a welcome addition to the RavenCroft kitchen. Cool and refreshing, I imagine you'll find many ways to enjoy this unusual and delicious combination of 2 robust early vegetables!
Rhubarb-Radish Confetti Salsa
1.5 rhubarb stalks
1 bunch radishes (6 or 7 radishes)
1/3 cup cilantro, chopped finely
2 Tbsp Chives, chopped finely (optional:
Add 1/2 cup pepitas or sub chives for finely diced red onion)
Light vinaigrette dressing: 1 part oil of your choice 1 part light vinegar such as rice vinegar 1/2 part lime juice 1/3 part sweetener (maple syrup or honey) salt and pepper to taste To prepare: 1. Slice radishes and rhubarb into thin slices, then chop into a coarse confetti as shown in photo. 2. Mix radishes, rhubarb, cilantro and chives together in bowl 3. Dress with light vinaigrette, let marinate for 10-20 minutes and eat.
Serve as a salsa with chips, tacos, or fish. Can also accompany rice, soft cheese, or just about anything else that needs a cool, refreshing burst. Thank-you, Marisa, for bringing yet another way to enjoy the May at the table!