Rhubarb season is upon us. Hothouse-grown rhubarb, which comes to market right now, is light pink and often has these unmistakable, almost florescent yellow leaves. Field-grown, which will appear in a couple weeks, is a more vibrant red color. Both are equally delicious, so get yourself to market now!
After the seemingly endless, bitter, dark winter — we’re tickled pink by the arrival of springs first vegetable! We can’t get enough of it. It’s one of the first things to arrive once the snow melts — followed closely by radishes — and just screams ‘bake me into a pie!’ Once we’ve baked all the pies though, we turn to other creative uses for these pleasantly sour stalks. Last week, we shared a tangy salsa –perfect for chicken tacos. Today, we step it up a notch with a tangy salad perfect for those first warm weather barbeques.
- 1 bunch Ontario radishes, cut into matchsticks or thin rounds
- 2 large Ontario rhubarb stalks, cut into matchsticks or ribbons
- 1 Ontario shallot, very thinly sliced
- 1 cup Ontario mint leaves
- ½ teaspoon finely grated lemon zest
- 1½ teaspoons fresh lemon juice or apple cider vinegar
- ¾ teaspoon honey
- ¾ teaspoon Dijon mustard
- 2 tablespoons olive oil
- Whisk lemon zest, lemon juice, honey, and mustard in a large bowl to blend. Whisking constantly, gradually add oil and whisk until emulsified. Season with salt and pepper.
- Add radishes, rhubarb, shallot, and mint to bowl and toss to coat.
- Taste and season with salt and pepper.
- A little later in the season, we love adding a 1/2 bulb of Ontario fennel, shaved thinly -- and some fresh Ontario strawberries!
About Taste Tested
From the farm to the table, ita��s easy to be inspired by Ontarioa��s endless parade of edibles. With a�?Taste Testeda�?, OCTAa��s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover whata��s on our table a�� literally!