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Rhubarb Vinaigrette

Total Time: 10 minutes

Hands On Time: 10 minutes

Yield: about 1-1/3 cups

Use this tart rhubarb vinaigrette on a simple salad of mixed greens or, even better, a spring beet salad sprinkled with mild feta and fresh herbs.
Rhubarb Vinaigrette
Photo/Art by Keller + Keller


  • 1/4 cup rhubarb purée
  • 1/4 cup red-wine vinegar
  • 1 tablespoon minced shallot
  • 1 teaspoon Dijon-style mustard
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup extra-virgin olive oil


In a medium-size bowl, whisk together purée, vinegar, shallot, mustard, salt, and pepper. Add olive oil in a thin stream, whisking continuously, to form a smooth emulsion. Store in a covered glass container and refrigerate for up to 2 weeks.
Updated Wednesday, April 30th, 2014
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