Crunchy Rhubarb-Apple Salad
Cooks familiar with Russian cooking will recognize the sharp combination of chopped raw rhubarb and apples. This makes an excellent accompaniment to a lunch of cheeses, fruit and crusty bread.
½ to ¾ lb. thin, tender rhubarb, trimmed and cleaned
2 Granny Smith apples
2 stalks celery, diced
4 scallions, trimmed and sliced
½ cup sour cream
¼ cup crumbled blue cheese
¼ cup chopped, toasted walnuts
- Cut rhubarb into 1/4-inch-long pieces. Peel, core and dice apples. Combine rhubarb, apples, celery, and scallions in mixing bowl, stirring to mix.
- Stir in sour cream and blue cheese until ingredients are evenly coated. Sprinkle with walnuts, and serve.