RECIPE FROM THE CHEF
Strawberry Rhubarb and Mint Salad
INGREDIENTS :
8 Servings
• 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
INSTRUCTIONS :
Step 1 Preheat oven to 350 °. Toast hazelnuts on a rimmed baking sheet , tossing occasionally , until golden brown , 8 – 10 minutes . Let cool , then chop .
Step 2 Meanwhile , toss rhubarb , sugar , Cointreau ( or orange juice ), and lemon juice in a medium bowl . Let sit until rhubarb is slightly softened and releases its juices , about 30 minutes . Toss with strawberries , mint , and hazelnuts .
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