RECIPE: Rhubarb Vinaigrette Salad
Four Ingredient Salad: Lettuce (1 head), Onion (1/2), Rhubarb (2 cups) Vinaigrette (1/4 cup)
Remove leaves from lettuce, wash and trim stems and brown edges if any. Thinly slice onion. Trim ends of rhubarb stalks and boil in 3 C water for 20 minutes to. Remove rhubarb and reduce liquid by ½. Strain into bowl and mix in one to two teaspoons of plain vinegar. Whisk in 2 tablespoons of oil to emulsify. Taste and add salt and pepper if desired. In large bowl, combine lettuce leaves with onion and dress with rhubarb vinaigrette. Serve with broiled chicken.