46 | April 2017
Rhubarb And Strawberry Salad
With Almonds, Mint And Lemon
Verbena
Recipe adapted from Kellie's Food to Glow
4 servings
Ingredients:
½ cup blanched almonds
1 stalk rhubarb, thinly sliced, on the angle
2 tbsp. sugar of choice (coconut or cane)
1 tbsp. each of fresh lemon and orange juice
5-8 lemon verbena leaves (optional)
1 lb. juicy strawberries, hulled and halved or
quartered
Small handful of mint leaves, torn or sliced
So cheese (such as, honey goat cheese) is a
nice touch, but optional. Amount is up to you.
Preparation:
1. Toast the almonds on a tray in a 350ºF oven
for eight minutes. Remove and let cool.
2. Toss the rhubarb slices, sugar, citrus juices
and verbena leaves in a non-reactive bowl
(try glass Pyrex). Leave for up to one hour.
You want those juices to run!
3. When you are ready to eat, pour the
rhubarb into a serving bowl (pick out
the verbena leaves) and add in the
strawberries, mint and almonds and dot
with cheese. Serve immediately.
Add f lowers to your salad!
Pansy petals have a faint lettuce-like
taste and a velvety texture.
Carnation petals are sweet and spicy.
Taste each f lower before using; they can
be bitter.
Calendula petals are orange and yellow
with a daisy-like appearance and are
mildly tangy.
Bachelor's buttons are spiky-looking,
but soft. They can be blue, purple,
pink, rose or white. They possess a
cucumberish f lavor and a frilly texture.
Nasturtium petals are the tastiest!
These are peppery and mustardy, with
a touch of honey.
