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Frisée Salad with Pickled Rhubarb and Easter Egg Radishes
TASTING TABLE22Ingredients
30Minutes
380Calories
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Ingredients
US|METRIC
5 SERVINGS
- 8 oz. rhubarb (2 stalks) cut into 2-by-½-inch batons on a bias)
- 1 cup red wine vinegar
- 1 cup water
- 1/2 cup sugar
- 2 Tbsp. salt
- 1 tsp. fennel seeds (whole, lightly toasted)
- 2 mint sprigs
- 2 thyme sprigs
- 6 Tbsp. pickling liquid (rhubarb)
- 1 Tbsp. Dijon mustard
- 1 tsp. thyme leaves
- 2 shallots (minced)
- 1 garlic clove (grated)
- 1/2 cup olive oil
- kosher salt
- freshly ground black pepper (to taste)
- 3 cups frisée (5 ounces)
- 1/2 cup mint leaves
- 6 radishes (Easter egg, thinly sliced)
- 1 cup rhubarb (pickled)
- 1/4 cup Marcona almonds (roughly chopped)
- pecorino romano (Shaved, for garnish, optional)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol |
| Sodium3010mg125% |
| Potassium570mg16% |
| Protein5g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber4g16% |
| Sugars21g |
| Vitamin A30% |
| Vitamin C25% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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