Rhubarb Salad Dressing (Recipe)

This is yummy. I like it with roasted beets and strawberries with candied nuts on my husband’s beautiful homegrown lettuce!

Kept in a jar or airtight container, the dressing will store well in the fridge for up to a week. (The jar shown above is a double recipe.)

The recipe comes from Justine Doiron: thank you! (Hers was pink; mine was less so, but my stalks were big with less proportion of red.)

Rhubarb Salad Dressing Recipe

3/4 cup chopped rhubarb
2 garlic cloves
1/4 small shallot
3 tablespoons honey
3 tablespoons red wine vinegar
6 tablespoons extra-virgin olive oil
1 teaspoon oregano
sea salt to taste
freshly ground black pepper to taste

In a blender, add all the ingredients except for two tablespoons of olive oil, the oregano, salt and pepper. Blend until light and smooth, about 1 minute. Pour this into a small bowl and thin it out with the remaining oil. Season with the oregano and add salt and pepper to taste.

Yum! Enjoy!