Recipe and image by Kathy Paterson
It was years ago that I first had raw rhubarb in a salad and it is quite the game-changer with its savoury tang. Be sure to choose slender bright red-pink young stems, which are more delicate in flavour.
Serve as part of a shared meal with salmon, an oily fish such as trevally, grass-fed lamb or beef.
2 slender, red-pink rhubarb stems
½ tsp flaky salt
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp runny honey
4 tbsp extra virgin olive oil
2 Lebanese cucumber, cut into small pieces
4 red radishes, cut into small pieces
a few leaves of butterhead or green oak lettuce, torn (optional)
1 small handful basil leaves, torn if large
Very thinly slice the rhubarb and put onto a large plate. Sprinkle with the salt and set aside for about 20 minutes. This will take away some of the sharpness from the rhubarb.
Put the lemon juice, Dijon mustard, honey and olive oil in a clean, screw-top jar. Season with salt, screw on the lid and shake well. Taste and add more salt if too acidic.
Quickly rinse the rhubarb and pat dry with kitchen paper. Put into a shallow serving bowl along with the cucumber and radishes. Add the torn lettuce, if using, and toss well.
Drizzle with enough vinaigrette to moisten, and scatter over the basil.