Confetti Salad of Kale and Rhubarb
| Summary | |
|---|---|
| Prep time | 45 min + 3 hours resting time |
| Cook time | ~15 min |
| Source | StarTribune.com |
| Yield / serves | 6-8 servings |
| Rating | (unrated) |
Ingredients
Pickled Rhubarb
- 1 c rhubarb, cut in 1/4-in pieces
- 1/3 c sugar
- 1/2 c white balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp mustard seeds
Salad
- 1 bunch (12 to 15 leaves) lacinato kale
- 3 tbsp pickling liquid from rhubarb
- 3 tbsp walnut oil
- Hefty pinch salt
- Several grinds pepper
- 4 oz aged Gouda, cut in fat matchsticks (about 1 c)
- 1 tbsp butter
- 1/2 c fresh bread crumbs, preferably sourdough
- 1/2 c candied walnuts (see below), roughly chopped
Preparation
Making the Pickled Rhubarb
Place rhubarb in a shallow heat-proof bowl. In a small saucepan, combine sugar, vinegar, 1/2 teaspoon salt and mustard seeds, and bring to a boil; cook until sugar dissolves. Pour mixture over the rhubarb and let sit at room temperature for at least 3 hours before using. The pickles' flavor improves if refrigerated overnight. Any leftover pickling liquid can be refrigerated for future use.
Making the Salad
Remove center rib from kale leaves, stack several pieces, then slice crosswise into a fine julienne. You should end up with about 5 cups. Rinse kale and pat dry between paper towels or use a salad spinner.
Whisk together pickling liquid and walnut oil. Season with salt and pepper. Toss kale with dressing, then gently fold in the cheese and drained rhubarb. Place in refrigerator for at least 30 minutes so the kale softens a bit; it can chill for up to 3 hours.
Heat butter in a small saucepan over medium heat, then add bread crumbs, stirring to coat. Cook, stirring, until crumbs are golden and crisp. Set aside.
Before serving, toss salad again, add bread crumbs and walnuts, and toss once more.
To make candied walnuts: Place a sheet of parchment paper on a baking sheet and set aside. Combine 1/4 cup water and 1/2 cup packed brown sugar in a saucepan and bring to a boil, stirring until sugar dissolves. Add 1 cup walnut halves and continue to stir for about 5 minutes, until mixture begins to thicken. Pour out onto parchment paper, separating walnuts with a fork. Sprinkle with 1/4 teaspoon salt. Cool completely. Store in airtight container at room temperature for up to a month.
