Individual Salad Cups with Rhubarb Vinaigrette
User Reviews
3.3
Individual Salad Cups with Rhubarb Vinaigrette
Description
The recipe begins by cooking chopped rhubarb with a splash of water until softened, then pureeing it to create the base of the vinaigrette. This puree is blended with vinegar, honey, Dijon mustard, olive oil, salt, and pepper to form a smooth, balanced dressing. The salad cups are assembled by spooning a couple of tablespoons of this vinaigrette into individual plastic tumblers.
Green and purple endive leaves are prepared and arranged in the cups, providing a crisp base and visual height. A colorful assortment of thinly sliced bell peppers, carrots, scallions, green beans, radishes, snap peas or snow peas, and small cherry tomatoes fill the cups, adding varied textures and fresh flavors.
This dish works well as a light starter or accompaniment at gatherings, where its individual portions simplify serving and presentation. Fresh herbs like basil or thyme garnish the salad, adding aroma and color. The recipe emphasizes freshness and balance, showcasing seasonal vegetables paired with a vibrant fruit-based dressing.
Ingredients
rhubarb vinaigrette
- 6 Tbsp rhubarb puree recipe below, fresh
- 4 Tbsp champagne vinegar or other mild white vinegar
- 4 tsp honey
- 2 tsp Dijon mustard I used whole grain
- 4-6 Tbsp olive oil mild
- pinch salt
- pinch black pepper
salad cups
- 8 plastic tumblers the kind that flare out, not the straight ones (mine were 10 oz)
- 8 appetizer picks
- 1 endive green, head
- 1 endive purple or red, head
- 1 yellow bell pepper
- 1 red bell pepper
- 2 carrot
- 8 scallions
- green beans about 16
- 8 radish
- 16 snap pea or snow pea
- cherry tomatoes about 24, small, multicolored
- 8 radish small
- basil and/or thyme leaves, fresh, for garnish
Instructions
- To make rhubarb puree, wash and trim the ends off of several stalks of rhubarb. Cut them in 1 inch pieces.
- Put the rhubarb into a saucepan and add a splash of water. Bring up to a boil, turn down the heat, and summer it for about 5-10 minutes until the rhubarb softens. Add a little bit of extra water if it runs dry.
- Let the mixture cool a bit and then puree in a small food processor. Measure out 6 tablespoons for the dressing recipe.
- To make the Rhubarb Vinaigrette put all the ingredients in a small food processor and blend until creamy. Taste and adjust any of the ingredients to your liking. Refrigerate until needed.
- When ready to assemble the cups, spoon 2 tablespoons of the dressing into the bottom of each cup.
- Trim the ends off the endive and carefully separate the leaves. You will need about 3 leaves per cup. Trim the leaves as necessary, from the bottom end, so that they extend an inch or so above the rim of the cup, as shown in the photos.
- Cut the bell peppers and carrots into thin strips and layer them into the cups, along with the trimmed green beans, pea pods, and scallions.
- Thread 3 tomatoes onto each skewer and add it. Finish with the radish and herbs for garnish.
- The cups should be full but not crowded. Assemble just before serving.
User Reviews
Overall Rating
3.3
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