Chef Nicolette's Arugula & Rhubarb Salad with Fennel and Almonds
Chef Nicolette's Arugula & Rhubarb Salad with Fennel and Almonds
Serves 1-2
Ingredients:
- 2 handfuls arugula
- 1 rhubarb stock, thinly sliced
- 1 fennel bulb, thinly sliced
- A small piece of spring onion, thinly sliced
- 2 tsp red wine vinegar
- 1 tsp honey
- 1TB Luke’s Extra Virgin Olive Oil
- Salt to taste
- Parmesan or pecorino cheese
- 1/4 cup Luke’s Roasted Salted Almonds, roughly chopped
Steps:
- Whisk together honey and red wine vinegar. Stir in sliced rhubarb and allow to sit while you prepare the rest of the salad.
- Toss together arugula, spring onion, fennel, rhubarb with all its juices, olive oil and salt in a bowl. Plate and garnish with almonds and cheese. Enjoy!
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Also in Luke's Local Blog
Chef Nicolette's Eggplant Caponata
"I love making a big batch of caponata in the summer to have in my fridge all week. It’s great with pretty much anything- meat, fish, toast, fried eggs, cheese- it’s just delish! This recipe makes things a bit easier by roasted the eggplant and folding it in at the end. Traditionally, pine nuts are mixed in but I like garnishing with almonds since we live in the almond mecca and this way they add nice crunch to the dish. Caponata is better made at least a day in advance as well to allow the flavors to meld together. Even people who are weary of eggplant won’t be able to resist the sweet, tart and rich flavor of this caponata!"
