Miner's Lettuce Salad with Rhubarb Dijon Vinaigrette

🧂 Ingredients

• 1.5 cups rhubarb

  chopped
• 1/4 cup water
• 1 tbsp sugar
• 3 tbsp red wine vinegar
• 2 tsp lemon juice
• 1/2 cup extra virgin olive oil
• 1/4 cup grapeseed oil
• 2 tbsp Dijon mustard
• 1 tsp poppy seeds

  (optional)
• pinch black pepper

  freshly ground
• 250 g miner's lettuce
• 250 g mizuna
• black pepper
• optional toppings

  (cheese, nuts, red onion, etc.)

Instructions

• 1 In a small saucepan, combine the rhubarb, water and sugar. Heat over a low
  flame, stirring occasionally. Once the rhubarb is soft, crush it with a potato
  masher and continue to simmer very gently for about 5 minutes, or until the
  rhubarb is broken down completely and fairly thick. Remove the stewed rhubarb
  from heat and strain the solids out (you can press on the solids with the back
  of spoon or the potato masher to speed the process up). Do NOT discard the
  solids. Set everything aside to cool.
• 2 Once the rhubarb solids have drained and cooled enough to touch, combine them
  with the red wine vinegar and let sit for 10 minutes or so. After the time has
  elapsed, give the rhubarb a squeeze or press on it with a spoon to extract the
  rhubarb-flavoured vinegar. Combine the liquid with the juice from step 1.
• 3 Measure the juice and red wine vinegar extracts - you should have a little over
  1/4 cup. If you have more than this, either increase the other ingredients in
  the recipe or set a little aside.
• 4 Combine the juice/vinegar extract with the Dijon mustard and lemon juice and
  start slowly whisking in the olive oil. Whisk vigorously until the vinaigrette
  is glossy, thick, and well-combined.
• 5 Add the poppy seeds and black pepper and whisk briefly to combine. The
  vinaigrette can now be used, or stored in the fridge for up to a month. If the
  dressing separates in the fridge, allow it to come to room temperature then
  shake vigorously to recombine.

Nutrition Info