I’m sorry but not sorry for bringing you a third rhubarb recipe in two weeks. First there was this rhubarb crisp followed swiftly by these rhubarb crumble bars, both of them the cat’s pajamas! This one is a smidge different though..it’s a salad. Yup a fresh green kale salad with slivers of rhubarb and a circle of fried goat cheese sitting on top like a boss.
I was almost about to pull the plug on this recipe as I was making it. Have you ever tasted raw rhubarb? It’s like eating a lemon, tart is way too kind a word for it. No wonder my mom would have me eat it straight from our garden coated in sugar. Seriously though any rhubarb recipe I’ve ever made has been cooked in some kind of sweetener so using it raw was a new one for me. I had to balance it out with something sweet.
Honey was added to the dressing along with some orange juice and it was better but still a little bitter. For a second I thought about dowsing the plate in powdered sugar and calling it new fusion cuisine. If you see that happen in the future, remember I called it. Some toasted hazelnuts and brown sugar added just enough sweetness to save it from the fail section. I used kale for the greens but hang on these were baby kale leaves from Earthbound Farm, not the heavy chewy bunch kale you usually see. This kept the salad nice and light and the dressing was perfect. You could skip the fried goat cheese but good lord why would you? It’s perfect with the salad and I love the crunchy panko coating with the soft creamy inside. This healthy Kale Salad with Goat Cheese and Rhubarb is a keeper!
Kale Salad with Goat Cheese and Rhubarb
- For The Dressing:
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1/2 tablespoon rice vinegar
- 1 tablespoon orange juice
- Pinch of dried ginger
- Salt and black pepper to taste
- For The Salad:
- 1 egg beaten
- 1/3 cup panko bread crumbs
- 4 ounce log of goat cheese
- 2 tablespoons canola oil
- 1/4 cup hazelnuts chopped
- 1 tablespoon brown sugar
- 1 small stick rhubarb
- 2 leaves good handfuls of baby kale
In a bowl, combine the dressing ingredients and whisk until they come together. Set aside.
Place the egg and breadcrumbs in two small separate bowls. Slice the goat cheese into wedges about 3/4 inch thick. You should get four good sized pieces.
Heat the canola oil in a pan until hot. Dip each slice of goat cheese into the egg and then into the breadcrumbs making sure to completely cover the cheese.
Place the cheese in the hot oil and pan fry for about one minute per side. Transfer to a plate lined with paper towel.
Heat another pan and toast the hazelnuts for about a minute or until they start to get slightly brown. Add the brown sugar and cook for a further minute/half stirring with a wooden spoon or spatula.
Wash the rhubarb and using a vegetable peeler take of the outer skin.
Place the kale leaves in a bowl and coat very lightly with some of the dressing. Shave of some strands of rhubarb (as much as you like). If they look too wide just split them apart like you would do with a mozzarella stick to get thin strands. Add to the kale and toss.
Transfer to your plate, add the goat cheese on top and sprinkle with some of the candied hazelnuts.
Serve at once.
You could easily substitute your favorite spring salad mix in place of the kale.