Isn't rhubarb beautiful? Its lovely crimson color brightens up a dish and adds a distinct deliciousness. Since it's spring and rhubarb is in abundance, I decided to try using it in a savory way (not that there's anything wrong with rhubarb custard pie, quite the contrary!). I wanted to balance the tart with some sweet, though, and mangoes came to mind. The result is a very fresh, flavorful and pretty salad. We had the added bonus last night of enjoying the salad on a sunny evening. Love it!
Roasted Rhubarb and Mango Salad
Serves 4 generously
3/4 pounds rhubarb, diced in 1/2 inch pieces
1 tablespoon olive oil
2 tablespoons honey
2 mangoes, diced
1 bunch green onions, thinly sliced
2 avocadoes, diced
4 ounces pistachios, toasted
1 head butter lettuce
1/2 lemon, juiced
1/4 cup olive oil
1/8 cup fresh mint, finely chopped
salt and pepper to taste
Preheat oven to 375 degrees. Toss the rhubarb, 1 tablespoon olive oil and honey in a bowl. Spread evenly on a sheet pan and roast in the oven for about 8-9 minutes until soft but still holding its shape. Set aside to cool.
In a large salad bowl, tear up the head of butter lettuce. Add the mangoes, green onions, avocadoes, pistachios and cooled rhubarb.
In a covered glass jar or small bowl, shake or whisk the lemon juice, olive oil, mint, salt and pepper together until emulsified.
Toss salad with dressing and serve.