Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings
Julia Levy

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Credit: Greg DuPree

Recipe Summary test

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4 (serving size: about ¾ cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Toss the rhubarb with 1 teaspoon of the oil on an aluminum foil–lined baking sheet. Bake in oven until caramelized and tender, about 4 minutes. Remove the rhubarb to a bowl and toss with the sugar. Let cool to room temperature.

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  • Whisk together the vinegar, lemon juice, mustard, and the remaining ¼ cup of oil in a small bowl. Toss the lettuce with ¼ cup of the vinaigrette and top with goat cheese, pistachios, and rhubarb.

Nutrition Facts

269 calories; fat 22g; cholesterol 11mg; sodium 186mg; protein 6g; carbohydrates 13g; sugars 7g; fiber 2g; iron 2mg; calcium 126mg.
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