Pickled Rhubarb Salad - Lakewinds Food Co-op
PrintPickled Rhubarb SaladAuthor Jill HolterYield 4 Local rhubarb is bursting out of farms and gardens! Quick-pickling rhubarb stalks adds extra flair and pairs
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Cooking tools:
- Mason jar
- Pepper mill
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Pot
- Stove
- Mixing bowl
- Serving platter
- Refrigerator
Ingredients
- 2 large rhubarb stalks, <em>sliced diagonal and ¼-inch thick</em>
- 1 cup red wine vinegar
- ¼ cup sugar
- 2 teaspoons salt
- 1 fennel bulk, <em>thinly sliced</em>
- 3 celery stalks, <em>thinly sliced diagonal</em> (keep celery leaves for serving)
- Extra virgin olive oil
- Coarsely ground black pepper
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