I have a serious case of citrus brain. My body must be craving vitamin C.
(I’m not sure exactly how much vitamin C can be found in an Aperol spritz but let’s just say “a lot,” OK?)
So, this week, old citrus brain went to Whole Foods in search of blood oranges. They didn’t have any. But this was OK because I noticed a new-to-me fruit called a Minneola Tangelo. Let it be known that I’m a sucker for any produce with a weird bulge on one end so into the cart went the tangeloes.
I’ve also been
obsessing over thinking about ramps lately. This is their season. They’re popping up at farmer’s markets and dominating the internet and they’re just so darn pretty. I’ve been wanting to give them a try. So into the cart THEY went.
The rhubarb was actually purchased with a pie in mind.
So far the pie has stayed in my mind. I’m obsessed with making a good pie crust but, so far, I’ve been wildly unsuccessful. I’ll post about it when I finally conquer this beast so I’ll spare you the details. But let’s just say I am NOT being humble. It’s bad. So bad that it might be some time before I even attempt another crust. So I put the rhubarb to work in this salad instead. And I’m glad I did because it makes a nice bridge between the garlicky bite of the ramps and the citrus-y zing of the tangeloes.
So,there are a few steps involved here. It’s not brain surgery but is a little more effort than chopping up veggies and throwing them in a bowl. You can toast the macadamia nuts and prepare the rhubarb a day or two in advance so it doesn’t feel like too much work.
The trick around here is keeping the nuts from being eaten before it’s time to assemble the salad.
For the salad:
- 2 cups mixed greens
- 3 ramps; bulb and purple stalk sliced thin, leaves cut crosswise in 1/2 inch strips
- 1 stalk of rhubarb, prepared (see below)
- 1 Tangelo; cut in 1/4 inch slices, peel cut off, broken into sections
- a handful of toasted macadamia nuts, cut in half or chopped
For the dressing:
- 1/2 tsp of tangelo zest
- 2 1/2 Tbs of tangelo juice
- 1 Tbs lemon juice
- 2 Tbs rice vinegar
- 1 tsp honey
- 3 Tbs of olive oil
- For toasting the macadmia nuts: Toss nuts with salt and arrange in a single layer on a baking sheet. Roast at 325 degrees for 10 to 12 minutes.
- For preparing the rhubarb: Wash and dry the stalk. Cut off the ends. Slice crosswise on a diagonal into 1/2 inch slices. In a saucepan over medium high heat, melt 1/2 a cup of sugar into 2 cups of water. Bring to a boil. Add rhubarb. Stir and simmer for 2 to 4 minutes, until soft. Cool completely before adding to greens.
- Assemble salad in order of ingredients list (more or less.) Toss with dressing or serve on the side. Serves four.
- For the dressing: In a small bowl, combine first five ingredients (everything but the oil.) Whisk oil vigorously into the mixture one tablespoon at a time until well combined. Add salt to taste.