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Rhubarb,Asparagus & Peashoot Salad
11 February 2019
Rhubarb,Asparagus & Peashoot Salad
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
Prep Time: 8 hours Cooking Time: 0 minutes Servings: 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
Instructions
- 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.
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Our development kitchen is available for customers to use for: Presentations, meetings, seminars, training, menu cook-offs, launches, skill classes, filming & photography. The room seats up to 35 guests or cleared to allow floor space for standing events. Facilities can be used privately, without support, or with assistance from our Development Chef. Access to our warehouse is also available on request, for ideas and inspiration, including tours with our QC department.
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