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Pickled Rhubarb & Strawberry Salad

Zesty Pickled Rhubarb & Strawberry Salad with Creamy Burrata

Experience the vibrant flavors of this Pickled Rhubarb & Strawberry Salad, a delightful combination of tart and sweet.
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Prep Time 15 minutes
Cook Time 5 minutes
Pickling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickling
  • 1 cup White Balsamic Vinegar Can be substituted with champagne vinegar.
  • 1/2 cup Sugar Adjust to taste.
  • 1 teaspoon Kosher Salt Use less if using fine salt.
  • 1 teaspoon Fennel Seeds Omit if a simpler flavor is desired.
  • 4 stalks Rhubarb Only the stalks are edible.
For the Salad
  • 2 cups Strawberries Choose ripe and fresh strawberries.
  • 1 tablespoon Orange Zest Can substitute with lemon zest or omit.
  • 1/4 cup Fresh Basil Tear or slice for maximum flavor.
  • 1/4 cup Chopped Toasted Pistachios Almonds make a great substitute.
  • 8 ounces Burrata Cheese Fresh mozzarella can be used as a substitute.
  • 2 tablespoons Extra Virgin Olive Oil Use generously as a finishing touch.
  • 1 tablespoon Black Sesame Seeds Optional for garnish.
  • to taste Flaky Sea Salt Essential for seasoning.
  • to taste Black Pepper Freshly cracked is best.

Equipment

  • saucepan
  • mixing bowl
  • measuring cups
  • Measuring spoons
  • Knife
  • Cutting board

Method
 

Pickling and Salad Preparation
  1. Slice rhubarb stalks thinly, about 1/4 inch thick, and set aside. In a saucepan, combine vinegar, sugar, salt, and fennel seeds. Heat until the sugar dissolves. Pour over rhubarb, cover, and cool before refrigerating for at least 1 hour.
  2. Wash and slice strawberries, removing the stems. In a mixing bowl, combine strawberries, orange zest, and pistachios. Tear basil and add to the bowl.
  3. Drain the cooled rhubarb, reserving some pickling liquid. Add rhubarb to the salad, gently folding it in.
  4. Drizzle with olive oil and a splash of reserved pickling liquid. Season with salt and pepper. Toss gently.
  5. Serve on a platter leaving space for burrata. Tear burrata and place on top of the salad. Optionally, sprinkle with sesame seeds.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 8gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 20mgSodium: 310mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

Assemble the salad just before serving to maintain freshness and texture. Taste and adjust seasoning before serving.

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