Sous Vide Rhubarb Salad with Arugula and Goat’s Cheese
During rhubarb season — mid-spring to late-summer, depending where you live — we buy up pretty much all the rhubarb we can find. That leads us to some unconventional recipes, including this Sous...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
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Ingredients
- 2 cups (2-inch) pieces rhubarb
- 1 tablespoon Grand Marnier
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups fresh arugula
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 4 ounces fresh goat cheese
- 1/4 cup toasted pine nuts
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