Go Back
Print
Rhubarb Feta Hazelnut Salad

Rhubarb Feta Hazelnut Salad

Course Appetizer, Salad
Cuisine German
Prep Time 25 minutes
Cook Time 10 minutes
Servings 6
Author Lora Wiley-Lennartz

Ingredients

  • 2 lbs rhubarb
  • 1 cup raw hazelnuts
  • 2 tablespoons olive oil
  • scant 1/2 cup maple syrup
  • 8 oz spring mix
  • 1 cup crumbled feta
  • 4 tbsp raspberry balsamic vinegar
  • Kosher salt and freshly ground pepper
  • 4 tbsp hazelnut oil

Instructions

  1. Preheat the oven to 400F.
  2. Line an enameled* baking sheet with parchment paper.
  3. Clean and wash the rhubarb, then cut it into pieces. (Leaves are poisonous!)
  4. Coarsely chop the nuts
  5. Whisk together the olive oil and maple syrup.
  6. Toss to coat the rhubarb and hazelnuts in a bowl.
  7. Spread the mixture out on the baking sheet.
  8. Bake for 5-7 minutes.
  9. Remove from the oven and let cool.
  10. Pour the juices accumulated on the baking sheet into a bowl.
  11. Combine the lettuce and feta on a serving platter.
  12. Arrange the caramelized feta and hazelnuts on top.
  13. Whisk the rhubarb juices together with vinegar and hazelnut oil.
  14. Season with salt and pepper.

  15. Drizzle the dressing over the salad and serve.

Recipe Notes

*ALUMINUM IS STRICTLY FORBIDDEN. The acid in rhubarb attacks aluminum cookware, leaching out particles that then find their way into the food. Therefore, use an enameled baking sheet. Do not cook rhubarb in unlined aluminum, iron, or copper pans. Because rhubarb is highly acidic (pH 3.1), it reacts with these metals, causing the rhubarb to turn a dull, unappetizing brown/gray color, creating a metallic taste, and discolouring the cookware. Use stainless steel, glass, or enamel-coated pans instead.