Smashed Cucumber, Rhubarb And Spring Herb Salad
Rhubarb can be used for more than just jams and pies—it can even be amazing raw! This recipe is adapted from Paula Wolfert’s iconic The Slow Mediterranean Kitchen. The original recipe is very simple and somewhat tart; here, the classic Chinese technique of smashing cucumbers is applied to rhubarb to temper its acidity.
Ingredients
3 rhubarb stalks, young (peel any stringy outside layers)
1 medium seedless cucumber, ends removed
1 tablespoon kosher salt
2 celery stalks, sliced on the bias into ¼-inch pieces
⅓ cup basil, packed, sliced thinly into strips
⅓ cup mint, packed, sliced thinly into strips
1 tablespoon red wine vinegar
3 tablespoons high-quality olive oil
1 teaspoon honey
½ teaspoon black pepper, or to taste
Directions
Slice the rhubarb and cucumber lengthwise to create a flat surface so they cannot roll away.
Using the bottom of a saucepan or the flat side of a chef’s knife, gently but firmly smash the rhubarb and cucumber until the skin breaks and the inside of the vegetables begins to separate into pieces.
Chop the smashed rhubarb and cucumber into small pieces and toss with the salt. Allow to stand for about 10 minutes. Drain the cucumbers and rhubarb, but do not rinse.
Toss the rhubarb and cucumber with the celery, basil, mint, red wine vinegar, olive oil, honey and black pepper. Serve immediately.
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