Individual Salad Cups with Rhubarb Vinaigrette
The View From the Great Island
These little finger salad cups with rhubarb vinaigrette are just perfect for spring and summer entertaining!
- rhubarb vinaigrette
- 6 tbsp fresh rhubarb puree
- 4 tbsp champagne vinegar
- 4 tsp honey
- 2 tsp dijon mustard
- 4-6 tbsp mild olive oil
- pinch of salt and black pepper
- salad cups
- 8 plastic tumblers, the kind that flare out, not the straight ones
- 8 appetizer picks
- 1 head green endive
- 1 head purple or red endive
- 1 yellow bell pepper
- 1 red bell pepper
- 2 carrots
- 8 scallions
- about 16 green beans
- 8 radishes
- 16 snap or snow peas
- about 24 small multicolored cherry tomatoes
- 8 small radishes
- fresh basil and/or thyme leaves for garnish
- To make rhubarb puree, wash and trim the ends off of several stalks of rhubarb. Cut them in 1 inch pieces.
- Put the rhubarb into a saucepan and add a splash of water. Bring up to a boil, turn down the heat, and summer it for about 5-10 minutes until the rhubarb softens. Add a little bit of extra water if it runs dry.
- Let the mixture cool a bit and then puree in a small food processor. Measure out 6 tablespoons for the dressing recipe.
- To make the Rhubarb Vinaigrette put all the ingredients in a small food processor and blend until creamy. Taste and adjust any of the ingredients to your liking. Refrigerate until needed.
- When ready to assemble the cups, spoon 2 tablespoons of the dressing into the bottom of each cup.
- Trim the ends off the endive and carefully separate the leaves. You will need about 3 leaves per cup. Trim the leaves as necessary, from the bottom end, so that they extend an inch or so above the rim of the cup, as shown in the photos.
- Cut the bell peppers and carrots into thin strips and layer them into the cups, along with the trimmed green beans, pea pods, and scallions.
- Thread 3 tomatoes onto each skewer and add it. Finish with the radish and herbs for garnish.
- The cups should be full but not crowded. Assemble just before serving.