Strawberry-Rhubarb Salad with Mint and Hazelnuts

Name: Strawberry-Rhubarb Salad with Mint and Hazelnuts
Yield: Makes 8 servings
Ingredients: 1/2 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; 1/4 cup torn fresh mint leaves

Evan BloomMakes 8 servingsSource

salad cointreau strawberry rhubarb mint hazelnut side dinner brunch dairy free gluten free quick bon appétit

Strawberry-Rhubarb Salad with Mint and Hazelnuts

Ingredients

1/2 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

1/4 cup torn fresh mint leaves

Method

Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop.

Meanwhile, toss rhubarb, sugar, Cointreau, 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.