Quick-Pickled Rhubarb Salad
A refreshing salad featuring tangy pickled rhubarb combined with crisp fennel and celery, dressed with a light drizzle of olive oil. The perfect balance of sweet, sour, and crunchy textures makes this an elegant side dish.
Ingredients
- •2 stalks rhubarb stalks
- •1 cup red wine vinegar
- •½ cup sugar
- •1½ teaspoons kosher salt
- •1 bulb fennel
- •3 stalks celery
- •2 tablespoons olive oil
- •1 pinch black pepper
- •1 piece heatproof jar
Cooking Instructions
- 1.
Pack rhubarb into jar. Bring vinegar, sugar, 1 1/2 tsp. kosher salt, and 3/4 cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour into jar. Cover and chill until cold, at least 1 hour.
60 min
- 2.
Toss fennel, celery, 1 cup drained pickled rhubarb, and 2 Tbsp. pickling liquid in a large bowl to combine; season with salt.
5 min
- 3.
Arrange salad on a platter; drizzle with oil and grind some pepper over. Top with celery leaves and remaining drained pickled rhubarb.
5 min
- 4.
Rhubarb can be pickled 1 week ahead. Keep chilled.
