Recipe: Rhubarb, Chèvre, and Toasted Hazelnut Salad

Written by Kristen Rasmussen on May 3, 2012in Featured, Food and Drink, Food for Your Well-Being, Nutrition, Recipe - 0 Comments

By Kristen Rasmussen, MS, RD

This month’s Well Being Challenge invites you to explore what you’ve been missing by trying a vegetable you are not familiar with one time per week, whether in a Bon Appétit Cafe or at home. To get started, try the below recipe for a salad containing rhubarb, a lovely misunderstood vegetable worth exploring. To learn more about misunderstood vegetables, visit cafebonappetit.com.

Rhubarb, Chèvre, and Toasted Hazelnut Salad

Although most commonly found in pies, rhubarb can be a flavorful component in many dishes. When shopping for rhubarb, stay away from wilted stalks, which indicates the rhubarb is not fresh.

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