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!
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