Recipe

Rhubarb, Celery, and Radish Salad with Feta and Cilantro

by Tim Chin

There’s more to rhubarb than pies, cobblers, jams, or even soda. In fact, it can elevate even the simplest of savory dishes with its unique brightness. Unlike vinegars (which contain acetic acid) or lemon juice (which is mostly citric acid), rhubarb gets its tartness primarily from a high concentration of malic acid, which is also found in apples. That sharp acidity works great in this slaw-like salad. Salting minced rhubarb for a bit draws out considerable liquid, which forms the base of a coarse vinaigrette that gets a little boost from jalapeño and lime (more acidity!). To complement the thinly sliced rhubarb in the salad, both visually and texturally, I add thinly sliced celery and radishes. This is a light, refreshing side salad with plenty of crunch and a tart-spicy finish. The only thing this salad is missing? Fried chicken (or maybe an early summer barbecue spread).

Photography by Steve Klise

Yield: Serves 4 to 6

Ingredients

Vinaigrette

75 g	rhubarb (1 stalk), cut into ½-inch pieces
30 g	jalapeño chile, stemmed, seeded, and cut into ½-inch pieces
2 g	grated lime zest plus 30 g juice (1 lime)
15 g	shallot (1 small shallot), sliced thin
2 g	kosher salt
2 g	pepper
56 g	extra-virgin olive oil

Salad

150 g	rhubarb (2 stalks), sliced ¼ inch thick
75 g	celery (1 rib), sliced ¼ inch thick
75 g	radishes (5 to 6 radishes), cut into ¼-inch wedges
5 g	extra-virgin olive oil
1 g	kosher salt
0.25 g	chipotle chile powder
60 g	feta cheese, crumbled
3 g	celery leaves
3 g	cilantro leaves

Vinaigrette

1 rhubarb stalk, cut into ½-inch pieces

1 jalapeño chile, stemmed, seeded, and cut into ½-inch pieces

1 tablespoon grated lime zest plus 2 tablespoons juice (1 lime)

1 small shallot, sliced thin

½ teaspoon kosher salt

½ teaspoon pepper

¼ cup extra-virgin olive oil

Salad

2 rhubarb stalks, sliced ¼ inch thick

1 celery rib, sliced ¼ inch thick

2¼ ounces radishes (5 to 6 radishes), cut into ¼-inch wedges

1 teaspoon extra-virgin olive oil

¼ teaspoon kosher salt

⅛ teaspoon chipotle chile powder

2 ounces feta cheese, crumbled (½ cup)

½ cup celery leaves

½ cup cilantro leaves

Essential Equipment

Instructions

- 75 g rhubarb (1 stalk), cut into ½-inch pieces
- 30 g jalapeño chile, stemmed, seeded, and cut into ½-inch pieces
- 2 g grated lime zest plus 30 g juice (1 lime)
- 15 g shallot (1 small shallot), sliced thin
- 2 g kosher salt
- 2 g pepper
- 56 g extra-virgin olive oil
For the Vinaigrette: Pulse rhubarb, jalapeño, lime zest and juice, shallot, salt, and pepper in food processor until finely chopped, about 10 pulses. Transfer mixture to bowl and let stand until rhubarb releases its juice, 20 to 25 minutes. Stir in oil and set aside.
- 150 g rhubarb (2 stalks), sliced ¼ inch thick
- 75 g celery (1 rib), sliced ¼ inch thick
- 75 g radishes, cut into ¼-inch wedges
- 5 g extra-virgin olive oil
- 1 g kosher salt
- 0.25 g chipotle chile powder
- 60 g feta cheese, crumbled
- 3 g celery leaves
- 3 g cilantro leaves
For the Salad: Toss rhubarb, celery, radishes, oil, salt, and chile powder together in bowl. Transfer to wide, shallow serving bowl and sprinkle with feta. Spoon 80 grams (½ cup) vinaigrette over salad and sprinkle with celery leaves and cilantro leaves. Serve. (Extra vinaigrette can be refrigerated in airtight container for up to 3 days. Try it on fish or oysters or with tortilla chips.)

Instructions

- 1 rhubarb stalk, cut into ½-inch pieces
- 1 jalapeño chile, stemmed, seeded, and cut into ½-inch pieces
- 1 tablespoon grated lime zest plus 2 tablespoons juice (1 lime)
- 1 small shallot, sliced thin
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ¼ cup extra-virgin olive oil
For the Vinaigrette: Pulse rhubarb, jalapeño, lime zest and juice, shallot, salt, and pepper in food processor until finely chopped, about 10 pulses. Transfer mixture to bowl and let stand until rhubarb releases its juice, 20 to 25 minutes. Stir in oil and set aside.
- 2 rhubarb stalks, sliced ¼ inch thick
- 1 celery rib, sliced ¼ inch thick
- 2¼ ounces radishes (5 to 6 radishes), cut into ¼-inch wedges
- 1 teaspoon extra-virgin olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon chipotle chile powder
- 2 ounces feta cheese, crumbled (½ cup)
- ½ cup celery leaves
- ½ cup cilantro leaves
For the Salad: Toss rhubarb, celery, radishes, oil, salt, and chile powder together in bowl. Transfer to wide, shallow serving bowl and sprinkle with feta. Spoon ½ cup vinaigrette over salad and sprinkle with celery leaves and cilantro leaves. Serve. (Extra vinaigrette can be refrigerated in airtight container for up to 3 days. Try it on fish or oysters or with tortilla chips.)