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–+ servings

Rhubarb Salad with Little Gems, Hazelnuts & Parmesan

4.50 | 2 reviews
This salad is everything I want in a summer salad. Light strawberries, a perfect rhubarb dressing, crisp little gems and toasty nuts to hold it all together. It's best eaten with the little gem leaves still whole, so they can scoop up all the dressing and toppings into one refreshing bite.
Prep Time 15 minutes
Cook Time 5 minutes
Servings: 4 side salad servings

Equipment

Ingredients

  • 1/3 cup Rhubarb Dressing, see recipe above
  • 3 heads little gem lettuce
  • 1/4 pound fresh strawberries
  • 3 tablespoons hazelnuts
  • 1 cup fresh mint leaves
  • 2 ounces parmesan
  • Flaky salt

Instructions 

  1. Prepare the rhubarb dressing. Set is aside.
  2. Tear the little gems into a large bowl. Slice the strawberries and roughly chop the hazelnuts. Tear the mint leaves into big pieces.
  3. Set a small pan over medium heat and toast the hazelnuts until they are a shade darker and fragrant, about 4-5 minutes.
  4. Dress the little gems with half of the rhubarb dressing and give them a big toss. Add in the strawberries and mint leaves.
  5. Plate the salad on a serving plate then sprinkle with the toasted nuts. Either grate or shave over the parmesan and sprinkle with flaky salt. Drizzle with more rhubarb dressing as preferred.