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Rhubarb and Spinach Salad Veg CD HD English 25mins
Serves 4 Cold Vegetarian Vegan Vegetables Fruit Nuts Hors d'oeuvre Starter Appetiser Gluten Wheat Dairy Free Eggless England British Europe
Ingredients 4 Sticks Rhubarb, cut diagonally into thin slices 50g/2oz Sugar Cold Water 2 tbsp Red Wine Vinegar Salt and Pepper 20 Young Spinach Leaves, washed and dried 6 Tbsp Salad Oil 1 Tbsp Pine Nuts
Instructions
1. Place the rhubarb in a large saucepan together with the sugar and add enough water to cover by 2.5cm/1 inch. Bring to the boil over a high heat then cook, uncovered, for 2 minutes only.
2. Remove from the heat and strain the cooking liquor through a sieve into a bowl, reserving the rhubarb.
3. Return the liquid to the pan together with the vinegar, salt and pepper. Bring to the boil then continue to boil, uncovered, until the mixture is reduced to about 120ml/4fl.oz.
4. Meanwhile, divide the spinach leaves between 4 individual plates then arrange the rhubarb on top of the spinach.
5. Once the liquid in the pan is reduced, remove the pan from the heat and whisk in the oil.
6. To serve - drizzle the warm dressing over the salads, sprinkle with a few pine nuts and serve immediately.
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