Pickled Rhubarb Salad & The Far Field

Summer is finally here! It’s the time of year for me when it is too hot to turn on the oven (although Seattle may be the one exception I’ve lived in!), the days lovingly last forever and food flavor profiles seem to change entirely. I often feel that dishes are simpler as well. Do you feel the same?

Take my pickled rhubarb salad I paired here – bright, tangy, sweet rhubarb with fresh greens, creamy aged gouda and crunchy pecans. A complete meal in one, no oven, no stovetop and plenty of time to enjoy the rest of the warm evening. Put Future Islands The Far Field on your turntable and put your feet up!

Pickled Rhubarb Salad 

Serves 2 (Rhubarb will make more)


Pickled Rhubarb Ingredients

4-8 Rhubarb stalks, sliced into large pieces (length of the jar)

1 tsp white sugar*

1 tsp kosher salt*

6 peppercorns*

White vinegar (enough to fill the jars)

2 Ball jars

*each ingredient is per jar


  1. Pack Rhubarb into jars. Add sugar, salt and peppercorns. Top with white vinegar and close jar tightly. Shake vigorously until salt and sugar has dissolved. Let sit in the fridge for 48 hours minimum and up to 1 week before use.


Salad Ingredients 

4 -8 cups of mixed greens

1 cup of parsley, chopped

1/2 cup of pecans

2-4 ounces of aged gouda cheese, thinly sliced into matchsticks

thinly sliced picked rhubarb (quantity is up to you!)


2 Tbsp of pickling vinegar from Rhubarb jars

2 Tbsp of EVOO

1/2 tsp of cracked black pepper

Whisk or shake vigorously to emulsify. 


  1. Toss all ingredients together and add dressing to taste. Enjoy!



I’ve also added star anise to add a unique flavor. Increase the sweetness and decrease the tart by adding more sugar as desired.

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