This Salad is great to bring out for springtime or as part of a light lunch option. Macerating the rhubarb in orange juice gives it a sweet tartness
Preparation: 8 hours
Cooking: 0 minutes
Serves: 2-4 portions
Ingredients
- 1 Stick of Rhubarb
- 1 Bunch of Aspargus
- Juice of 1/2 Lemon
- Handful of Peashoots
- Barbera Extra Virgin Olive Oil
- Salt & Pepper
Method
Remove the skin from the rhubarb and peel in to thin strips, squeeze the lemon over the rhubarb and leave for 8hrs to macerate.
Peel the asparagus and shave it into strips.
Drain off the rhubarb and mix with the pea shoots and asparagus.
Dress with the olive oil,salt and pepper to finish.
