Rhubarb, Celery, and Radish Salad with Feta and Cilantro
Why This Recipe Works
by Tim Chin
There’s more to rhubarb than pies, cobblers, jams, or even soda. In fact, it can elevate even the simplest of savory dishes with its unique brightness. Unlike vinegars (which contain acetic acid) or lemon juice (which is mostly citric acid), rhubarb gets its tartness primarily from a high concentration of malic acid, which is also found in apples. That sharp acidity works great in this slaw-like salad. Salting minced rhubarb for a bit draws out considerable liquid, which forms the base of a coarse vinaigrette that gets a little boost from jalapeño and lime (more acidity!). To complement the thinly sliced rhubarb in the salad, both visually and texturally, we add thinly sliced celery and radishes. This is a light, refreshing side salad with plenty of crunch and a tart-spicy finish. The only thing this salad is missing? Fried chicken (or maybe an early summer barbecue spread).
Photography by Steve Klise