This was one of those happy accidents of having a variety of things on the kitchen counter at once, and not something that I set out to do. The spinach from our CSA farm was so small and fresh that it seemed a shame not to make a salad of some of it (though with six heads of lettuce in the fridge and a garden-full of salad greens, why I would use something else for salad is madness). The spinach and the strawberries that I had picked made me recall a very nice salad that a friend took to a potluck. Hers had some kind of creamy poppy seed dressing, which was delicious.
However, I had just made stewed rhubarb for another use, so I thought I would try making a vinaigrette with it. The rhubarb was delicious mixed with olive oil and a dash of balsamic vinegar. When I make stewed rhubarb, I mascerate it in sugar for a few hours (using about ½ cup of sugar per pound, or about 4 cups, of thinly sliced rhubarb), then cook it for about ten minutes until it collapses. Not adding water but rather using the rhubarb’s own juices produces a good thick consistency.
To assemble the salad, toss well washed spinach leaves (tear in pieces if large) with the vinagrette, add sliced strawberries and top with toasted almonds. Yum.
PROSPECT THE PANTRY 