Chef Nikos’ Feature July Salad

Recipe courtesy of Nikos Mantis, Pinetree Catering

How-To:

Dressing:

1. Cook the chopped rhubarb in a pot with honey and white wine vinegar.
2. Once the rhubarb is soft and mushy, push it through a fine sieve to remove any fibres.
3. Whisk in 1C olive oil and salt & pepper to taste.

Salad:

1. Toss together salad greens and pea shoots with salad dressing to taste.
2. Plate portions and then top-dress with sliced strawberries and crumbled feta; garnish with a small bunch of pea shoots.

Watch our July 2021 video with Chef Nikos for a demonstration!