Strawberry-Rhubarb Salad with Mint and Hazelnuts Recipe | Epicurious.com

Ingredients

  • ½ cup blanched hazelnuts
  • 2 rhubarb stalks, thinly sliced on the diagonal
  • 2 tablespoons sugar
  • 1 tablespoon Cointreau or fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 2 pounds strawberries, hulled, quartered
  • ¼ cup torn fresh mint leaves

Preparation Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop. Meanwhile, toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and ...

View full recipe at SpringPad

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