Name: Rhubarb, Celery, and Radish Salad with Feta and Cilantro
Total time: PLACEHOLDER
Ingredients: 1 rhubarb stalk, cut into ½-inch pieces; 1 jalapeño chile , stemmed, seeded, and cut into ½-inch pieces; 1 tablespoon grated lime zest plus 2 tablespoons juice (1 lime); 1 small shallot , sliced thin; ½ teaspoon kosher salt; ½ teaspoon pepper; ¼ cup extra-virgin olive oil; 2 rhubarb stalks, sliced ¼ inch thick; 1 celery rib , sliced ¼ inch thick; 2¼ ounces radishes (5 to 6 radishes), cut into ¼-inch wedges; 1 teaspoon extra-virgin olive oil; ¼ teaspoon kosher salt; ⅛ teaspoon chipotle chile powder; 2 ounces feta cheese , crumbled (½ cup); ½ cup celery leaves; ½ cup cilantro leaves

Rhubarb, Celery, and Radish Salad with Feta and Cilantro

By Tim Chin

Published on May 16, 2017

Yield

Serves 4 to 6

Rhubarb, Celery, and Radish Salad with Feta and Cilantro

Ingredients

Vinaigrette

1 rhubarb stalk, cut into ½-inch pieces1 jalapeño chile, stemmed, seeded, and cut into ½-inch pieces1 tablespoon grated lime zest plus 2 tablespoons juice (1 lime)1 small shallot, sliced thin½ teaspoon kosher salt ½ teaspoon pepper ¼ cup extra-virgin olive oil

Salad

2 rhubarb stalks, sliced ¼ inch thick1 celery rib, sliced ¼ inch thick2¼ ounces radishes (5 to 6 radishes), cut into ¼-inch wedges1 teaspoon extra-virgin olive oil ¼ teaspoon kosher salt ⅛ teaspoon chipotle chile powder2 ounces feta cheese, crumbled (½ cup)½ cup celery leaves½ cup cilantro leaves

Before You Begin

Instead of using a food processor, you can finely chop the rhubarb, jalapeño, and shallot for the vinaigrette to give it a more rustic feel. This recipe makes a little extra vinaigrette, which is good news. It’s also awesome on fish, with oysters, with tortilla chips, or just straight out of the bowl. You can slice the rhubarb and celery straight across or get fancy and slice it on a bias. Many supermarkets stock chipotle chile powder now, but if you can’t track it down, regular chile powder may be substituted.

Instructions

for the vinaigrette

Pulse rhubarb, jalapeño, lime zest and juice, shallot, salt, and pepper in food processor until finely chopped, about 10 pulses. Transfer mixture to bowl and let stand until rhubarb releases its juice, 20 to 25 minutes. Stir in oil and set aside.

for the salad

Toss rhubarb, celery, radishes, oil, salt, and chile powder together in bowl. Transfer to wide, shallow serving bowl and sprinkle with feta. Spoon ½ cup vinaigrette over salad and sprinkle with celery leaves and cilantro leaves. Serve. (Extra vinaigrette can be refrigerated in airtight container for up to 3 days. Try it on fish or oysters or with tortilla chips.)