Rhubarb, Celery, and Radish Salad with Feta and Cilantro

Name: Rhubarb, Celery, and Radish Salad with Feta and Cilantro
Yield: Serves 4
Ingredients: 3 , rhubarb stalks, 1 cut into ½-inch pieces, 2 sliced on bias ¼ inch thick; 1 jalapeño or, serrano chile, stemmed, seeded, and cut into ½-inch pieces; 2 tablespoons, lime juice plus 1 tablespoon grated lime zest; 1 , small shallot, sliced thin; ½ teaspoon, pepper; ¼ teaspoon plus ⅛ teaspoon, table salt, divided; ¼ cup plus 1 teaspoon, extra-virgin olive oil, divided; 8 ounces smoked, trout or mackerel (optional); 1 , celery rib, sliced thin on bias, plus ½ cup celery leaves; 5 , radishes, trimmed and cut into ¼-inch wedges; ⅛ teaspoon, chipotle chile powder; 2 ounces feta or, goat cheese, crumbled (½ cup); ½ cup fresh, cilantro or mint leaves

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A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

SERVES4

Rhubarb, Celery, and Radish Salad with Feta and Cilantro

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

WHY THIS RECIPE WORKS

The acidity of rhubarb, celery's herbaceousness, and peppery radishes play off each other beautifully. Adding rich and buttery smoked trout makes the salad a meal. We use rhubarb two ways here: thinly sliced and in the dressing. Letting the...

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