Rhubarb, Celery, and Radish Salad with Feta and Cilantro

Name: Rhubarb, Celery, and Radish Salad with Feta and Cilantro
Yield: Serves 4 to 6
Ingredients: 1 , rhubarb stalk, cut into ½-inch pieces; 1 , jalapeño chile, stemmed, seeded, and cut into ½-inch pieces; 1 tablespoon, grated lime zest plus 2 tablespoons juice (1 lime); 1 , small shallot, sliced thin; ½ teaspoon, kosher salt; ½ teaspoon, pepper; ¼ cup, extra-virgin olive oil; 2 , rhubarb stalks, sliced ¼ inch thick; 1 , celery rib, sliced ¼ inch thick; 2¼ ounces, radishes (5 to 6 radishes), cut into ¼-inch wedges; 1 teaspoon, extra-virgin olive oil; ¼ teaspoon, kosher salt; ⅛ teaspoon, chipotle chile powder; 2 ounces, feta cheese, crumbled (½ cup); ½ cup, celery leaves; ½ cup, cilantro leaves

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By Tim Chin

SERVES4 to 6

WHY THIS RECIPE WORKS

There’s more to rhubarb than pies, cobblers, jams, or even soda. In fact, it can elevate even the simplest of savory dishes with its unique brightness. Unlike vinegars (which contain acetic acid) or lemon juice (which is mostly citric acid)...

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