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🍽️ Crispy Leaf Salad with Rhubarb

111 kcal · 30 min · 4 servings

Ingredients

• 300 g Lollo Rosso
• 200 g snow peas
• salt
• pepper (from the mill)
• orange juice (2 tbsp each)
• lemon juice (2 tbsp each)
• 1 tbsp sugar
• 350 g rhubarb
• cayenne pepper
• 3 tbsp white wine vinegar
• 4 tbsp seed oil
• 1 bunch chives

Instructions

1. 1. Wash the leaf salad under running water.
2. 2. Remove tough stems and wilted leaves.
3. 3. Dry the salad in a salad spinner.
4. 4. Tear the leaves into bite-sized pieces.
5. 5. Wash the snow peas.
6. 6. Trim the ends of the snow peas.
7. 7. Boil the snow peas for 4 minutes in salted water.
8. 8. Remove the snow peas from the water.
9. 9. Rinse them with cold water to stop the cooking process.
10. 10. Let the snow peas drain well.
11. 11. Wash the rhubarb.
12. 12. Cut off the tough ends of the rhubarb.
13. 13. Peel the rhubarb.
14. 14. Cut the flesh into pieces about 3 cm long.
15. 15. Put lemon juice, orange juice, 2 tablespoons of water, and sugar into a pot.
16. 16. Bring the liquid to a boil.
17. 17. Add the rhubarb pieces.
18. 18. Cook the rhubarb for about 2 minutes.
19. 19. Make sure the rhubarb does not become too soft.
20. 20. Remove the pot from the heat.
21. 21. Pour the liquid through a sieve into a container.
22. 22. Let the syrup cool.
23. 23. Whisk the cooled syrup with a pinch of salt.
24. 24. Add some cayenne pepper.
25. 25. Add vinegar and oil.
26. 26. Taste the dressing.
27. 27. Adjust the seasoning to your liking.
28. 28. Mix the dressing evenly with the salad.
29. 29. Add the snow peas.
30. 30. Wash the chives.
31. 31. Shake the chives dry.
32. 32. Cut the chives into pieces about 2 to 3 cm long.
33. 33. Arrange the salad in a large bowl.
34. 34. Sprinkle the chives on top.
35. 35. Sprinkle the rhubarb on top.
36. 36. Serve the dish immediately.

Nutrition per serving

• kcal: 111
• Protein: 4 g · Fett/Fat: 6 g · Carbs: 13 g