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–+ servings

Rhubarb Salad Dressing

4.50 | 2 reviews
Rhubarb is so often synonymous with desserts and sweet things, but its naturally tart flavor lends itself so well to salad dressings! You can make this salad dressing either by grating the ingredients, which I think makes a lovely texture for the dressing, or you can blend everything together for a nice, smooth pink dressing. It's amazing on summer salads, quinoa bowls, or even avocado toasts.
Prep Time 5 minutes
Cook Time 5 minutes
Servings: 1 and 1/2 cup

Equipment

Ingredients

  • 3/4 cup chopped rhubarb
  • 2 garlic cloves
  • 1/4 small shallot
  • 3 tablespoons honey
  • 3 tablespoons red wine vinegar
  • 6 tablespoons extra-virgin olive oil
  • 1 teaspoon oregano
  • Diamond Crystal kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions 

  1. If grating the dressing together, use a rasp-style grater to grate the rhubarb into a large bowl. Repeat this with the garlic and the shallot. Pour in the honey and red wine vinegar and whisk together. Continue to whisk as you gradually pour in the olive oil. It will begin to turn into a nice and emulsified dressing. Season with the oregano, then salt and pepper to taste.
  2. If making this in a blender, add all the ingredients except for two tablespoons of olive oil, the oregano, salt and pepper to a blender. Blend until light pink and smooth, about 1 minute. Pour this into a small bowl and thin it out with the remaining oil. Season with the oregano and add salt and pepper to taste.
  3. This salad dressing is best kept in a jar or airtight container and will store well in the fridge for up to a week.