Rhubarb Vinaigrette on Spring Salad

Spice Profile: black pepper, coriander, dill, garlic, onion, paprika, pink peppercorns, red chile flakes, rosemary

This was easier than last week’s recipe by far, but you will recognize some similarities.

Cut two small stalks of rhubarb into chunks. Add the chunks to a small sauce pan with 1/2 cup vinegar, (white or cider). Bring to a boil and then simmer for about 5 minutes until the rhubarb is tender. Pour through a mesh strainer, discarding the pulp. Combine the liquid with the spice packet (2tsp Stock+Spice Montréalisse), plus 1/2 cup olive oil. Shake well!

Wash and chop up one large head of lettuce, toss with the vinaigrette and sprinkle with salt to taste. Plate and add sliced radishes, and sage blossoms if you have them! Enjoy! (Whoops, I forgot to add the radishes to my own!)