{"id":2000,"date":"2026-06-13T14:07:53","date_gmt":"2026-06-13T14:07:53","guid":{"rendered":"https:\/\/nextcitydigest.com\/?p=2000"},"modified":"2026-06-13T14:07:53","modified_gmt":"2026-06-13T14:07:53","slug":"recipe-strawberry-rhubarb-and-radish-salad-with-strawberry-vinaigrette","status":"publish","type":"post","link":"https:\/\/nextcitydigest.com\/?p=2000","title":{"rendered":"Recipe: Strawberry, rhubarb and radish salad with strawberry vinaigrette"},"content":{"rendered":"
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By Gretchen McKay, Pittsburgh Post-Gazette<\/strong><\/p>\n

With their contrasting sweet and super tart flavor profiles and complementary colors, strawberries and rhubarb are often paired in a pie or crisp and also make a great filling for a crumbly coffee cake. These two are also perfect partners in a fresh spring salad.<\/p>\n

Read more Good guys in high heels continue YWCA tradition in San Jose<\/a><\/p>\n

Here, strawberries and rhubarb are chopped and sliced into bite-size pieces and then lined up in colorful rows on either side of a bowl of fresh spring greens. The visually striking salad also features crisp, bright red slices of fresh radish, creamy crumbles of goat cheese and, because every salad needs a bit of crunch, a row of toasted, salted pistachios.<\/p>\n

The accompanying vinaigrette gets an extra punch of sweetness from honey and pureed strawberries (use the ones that are starting to become overripe).<\/p>\n

To prepare rhubarb, thoroughly wash the stalks in water and trim off ends and leaves (which are poisonous!) so you\u2019re left with just the stalks. Peel away any brown spots and coarse strings, but you don\u2019t need to peel the entire stalk before cutting it into chunks.<\/p>\n

I added more pistachios and goat cheese than the original recipe calls for because, well, why not? Both are so tasty! For herbs, I added a mix of fresh basil, parsley and dill. I couldn\u2019t find any fresh edible flowers (such as verbena, nasturtium or calendula) to add to the mix, but if you can, they provide color and a wonderful, restaurant-worthy aesthetic.<\/p>\n

I made the dressing with strawberry balsamic vinegar, but you also can use red wine, apple cider or champagne vinegar.<\/p>\n

Strawberry, Rhubarb and Radish Salad<\/h4>\n

Yield:<\/strong> Serves 4<\/p>\n

\n<\/div>\n

INGREDIENTS<\/h4>\n

For dressing:<\/strong><\/p>\n

6 strawberries, hulled<\/p>\n

2 tablespoons strawberry balsamic vinegar<\/p>\n

1 teaspoon honey<\/p>\n

\n<\/div>\n

1 teaspoon Dijon mustard<\/p>\n

\u00bd cup neutral-flavored vegetable oil<\/p>\n

Kosher salt and freshly ground black pepper, to taste<\/p>\n

For salad:<\/strong><\/p>\n

\u00bd pound assorted baby lettuces, washed and spun dry<\/p>\n

\u00bc cup assorted fresh herbs<\/p>\n

1 or 2 rhubarb stalks, trimmed and chopped<\/p>\n

\u2153 cup shelled toasted pistachios<\/p>\n

6 small or 3 large radishes, trimmed and shaved on a mandolin or sliced very thinly<\/p>\n

\u2153 cup crumbled goat cheese<\/p>\n

1 cup sliced strawberries<\/p>\n

DIRECTIONS<\/h4>\n

Make vinaigrette: In a blender, food processor or personal-sized bullet blender, combine strawberries, vinegar, honey, mustard and oil and process until smooth.<\/p>\n

Read more Backyard brawl in San Mateo ends in two arrests<\/a><\/p>\n

Season to taste with salt and pepper. You should get about 1 cup; transfer to an airtight container and refrigerate until chilled.<\/p>\n

Assemble salad: In a large shallow serving bowl, combine lettuce, herbs and toss to mix well.<\/p>\n

Arrange rhubarb, pistachios, radish slices, crumbled cheese and sliced strawberries in neat rows on top of the greens. Garnish with fresh edible flowers, if using.<\/p>\n

Present the salad and after everyone finishes clapping \u2014 this is one beautiful salad! \u2014 toss the greens with the vinaigrette tableside.<\/p>\n

Source: Adapted from \u201cSeason: A Year of Wine Country Food, Farming, Family & Friends\u201d by Justin Wangler and Tracey Shepos Cenami<\/em><\/p>\n

\u00a92026 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.<\/em><\/p>\n

Read more International Falafel Day shows falafel still resonates worldwide<\/a><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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