Raw rhubarb, cucumber, and mint salad from The Slow Mediterranean Kitchen: Recipes for the Passionate Cook by Paula Wolfert

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Notes about this recipe

  • dinnermints on August 20, 2016

    Maybe I would have enjoyed this salad more if it were really hot out. Agree with br22 - next time, I'd cut the salt in half at the very least. Maybe my mandoline has gone a bit dull, but it didn't work well with my freshly harvested rhubarb; I gave up and used a knife.

  • saveur on May 22, 2016

    A bit of salt is added to temper the rhubarb and within ten minutes, you have a savoury salad ingredient – not at all tart! The rhubarb is mixed with thinly sliced cucumber, baby arugula and spinach, squirted with lemon juice and topped with shredded mint leaves. It is a wonderfully delicious, simply refreshing salad. Simple ingredients go a long way for an easy salad for the summertime.

  • br22 on May 25, 2014

    Conceptually I really liked this dish, and it tasted good too. My several suggestions are to cut back the amount of salt and to seed and grate the cucumber, then after rinsed thoroughly and drained, squeeze excess moisture out by wringing it in a kitchen towel.

  • amraub on June 12, 2012

    Tart and refreshing. Something different to do with rhubarb that's quite good. Made with pea shoots instead of arugula.

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