Pickled Melon and Rhubarb with Mixed Greens

I created this recipe for my Son’s Pre-Wedding party, in August. It is a perfect summer salad and can easily be doubled, or more, to serve a crowd. The salad combines the tartness of rhubarb and the spice of pickled melons to create a delightful dish.

Dressing:

• 2 tablespoons olive oil
• 1 tablespoon brine from the pickled melon or rhubarb
• 1 teaspoon poppy seeds
• Pinch of salt

Salad:

• 4 – 6 cups mixed greens: spinach, arugula, beet greens, baby kale… (any or all)
• 2 tablespoons fresh mint, chopped or chiffonade
• ½ cup pickled melon*, sliced thin
• ½ cup pickled rhubarb (recipe below), sliced thin
• 2 teaspoons toasted sesame seeds

For the dressing, combine the dressing ingredients in a small jar, and shake well to combine.  This can be made in advance and refrigerated until needed.

For the salad, wash the spin dry the greens. Place the greens in a medium sized bowl, and add the mint. Toss to mix.

Add half of the rhubarb and half of the melon and the dressing. Toss these together.

Sprinkle the salad with the remaining pickled fruit and the sesame seeds.

Serve immediately.

 

Prep time: 20 minutes

Serves 4 to 6

Recipe by Jane Blaisdell, 2018

 

*Recipe for Sweet, Sour, and Spicy Pickled Melon found at www.finecooking.com, by Domenica Marchetti.

 

Quick Pickled Spiced Rhubarb

• ½ pound rhubarb stalks
• ½ cup apple cider vinegar (or red wine vinegar)
• ½ cup water
• ½ cup sugar
• ¼ teaspoon salt
• 1 teaspoon yellow mustard seeds
• ¼ teaspoon black peppercorns
• ¼ teaspoon whole cloves
• 1 whole arbol chile
• 1 star anise

Have ready a hot, sterilized wide mount pint sized jar and a lid and ring

Wash and trim the rhubarb stalks, cutting them to size to fit the height of the jar, slicing any stalks lengthwise if they are too wide.

In a small pan combine the vinegar, water, sugar and salt and bring the brine to a boil.

Place the mustard seeds, peppercorns, cloves, arbol chile and star anise in the sterilized jar. Pack the rhubarb pieces tightly into the jars above the spices.

When the brine has boiled and the sugar and salt are dissolved, pour the liquid into the prepared jar, over the rhubarb. Place the lid and ring on the jar, and refrigerate for at least 48 hours, to cure.

Use within one month. The brine can be used for vinaigrettes or beverages.

 

Prep time: 15 minutes, plus 48 hours to pickle

Makes one pint jar

Adapted by Patrice Savery from Serious Eats at http://www.seriouseats.com/recipes/2012/04/pickled-rhubarb-stalk-recipe.html, author Marisa McClellan, April 2012.