More familiar in desserts, strawberries and rhubarb work remarkably well together as a savoury side dish. The combination of sweet and sour, soft and crunchy (for the rhubarb is eaten raw), makes an irresistible summer salad.
A few soft, fresh herbs bring extra flavour. I used basil but depending on what you eat it with you might also try mint or tarragon.
We ate the strawberry and rhubarb salad with glazed salmon steaks but it works with any oily fish and would also be perfect with a soft goat’s cheese and a crusty baguette for a summer lunch. If you want to eat it for a picnic, slice in the strawberries and add the herbs at the last minute.
Strawberry and Rhubarb Salad
About 120g strawberries
1 small, slender stick of pink rhubarb (about 15cm)
2 tbsp white balsamic vinegar
A good drizzle of extra-virgin olive oil
Salt and pepper, to taste
Fresh herbs (see intro)
Slice the rhubarb very thinly on the diagonal. Put it in a bowl with the white balsamic, a little salt and a good grind of black pepper and let the rhubarb steep for an hour or two.
Just before serving, drizzle some extra-virgin olive oil into the bowl (between half a tbsp and one tbsp, to taste). Hull the strawberries and cut into quarters. Add to the bowl, mix through and spoon onto a serving plate. Garnish with herbs and eat straight away.