{"id":14686,"date":"2017-04-19T04:00:35","date_gmt":"2017-04-19T11:00:35","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=14686"},"modified":"2018-06-20T14:55:17","modified_gmt":"2018-06-20T21:55:17","slug":"rhubarb-radish-and-strawberry-salad","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/rhubarb-radish-and-strawberry-salad\/","title":{"rendered":"Louisa Shafia’s Rhubarb, Radish and Strawberry Salad"},"content":{"rendered":"

\"rhubarb<\/p>\n

Do you have any idea how sour raw rhubarb is? Until I found this Strawberry, Rhubarb and Radish salad in Louisa Shafia’s New Persian Kitchen<\/a> cookbook, I’d never thought to\u00a0eat it raw.\u00a0Thinly shaved it adds an acidic tang, but be forewarned, it’s astringency can give you that dry tongue feeling, which some chalk up to malic acid. That aside, this is a gorgeously simple spring salad that takes advantage of so much\u00a0in the market right now: young lettuces, rhubarb, radishes, sweet strawberries and mint. Whatever you do, don’t skip the mint.<\/p>\n

I opted to use white balsamic to keep everything from taking on a brownish cast, but if it’s all you’ve got, that’s fine. \u00a0And while you could shave the rhubarb into ribbons, I wouldn’t. With it’s bite, you’ll get a mouthful of acidity, rather than a gentle zing.<\/p>\n

If rhubarb\u00a0doesn’t sound all that Persian to you, Nat Geo has an interesting history lesson<\/a> on the spread of the plant\u00a0from Asia to Europe to Russia and eventually the US. Rhubarb is\u00a0actually\u00a0a key component in\u00a0khoresh rivas, a\u00a0classic Persian stew. Louisa’s book<\/a> has a hybridized take on a Georgian stew that she adds rhubarb to, a dish I’m sure I’ll be making soon, if these April showers keep up.<\/p>\n

\"rhubarb<\/p>\n

A word on plating: I’ve been trying to figure out what the deal is with this new plating style where everything is placed vertically on one side of the plate or bowl. Does it look artistic and restauranty or eyerolly and pretentious? I can’t decide. Either way, sometimes it’s just fun to play. I suppose there are no wrong answers, as long as it’s delicious.<\/p>\n\t\r\n\t

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\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i> Print Recipe<\/a>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t
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Strawberry, Rhubarb and Radish Salad <\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t
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\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tServes: 4<\/span>\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i> \r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCooking Time: 10 mins<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t
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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t