Tangy roasted rhubarb pairs with shaved fennel and creamy burrata in this delightful spring salad, perfect for a May Day celebration!
Each spring, we eagerly anticipate the first rhubarb of the season. As one of the first crops of the year, the first blushing stalks of rhubarb signify the bounty to come. While rhubarb usually finds its way into desserts and baking, I love switching things up and using it in a savoury application. With May Day approaching, this fresh spring salad is sure to be on the menu!
Roasting the rhubarb intensifies its flavour and the sugar creates a flavourful syrup that gives sweetness and a blushing rosé colour to the vinaigrette. The subtle anise flavour of fennel compliments the rhubarb and adds crunch to this spring salad. Fresh burrata cheese is always a favourite and the tangy, brightness of the rhubarb contrasts the mild, creaminess of the burrata. Bursting with fresh spring flavours, this roasted rhubarb fennel salad with burrata is an ideal starter to any spring feast.
Ingredients
Rhubarb: I recommend using fresh rhubarb for this salad – frozen rhubarb will be too mushy for the salad. After roasting, the rhubarb will be quite soft while still warm. Allow the rhubarb to cool to room temperature before serving so that it doesn’t fall apart in the salad.
Fennel: With a subtle anise flavour, thinly shaved fennel adds a fresh crunch to this salad. Save the fennel fronds to add as a garnish.
Burrata: With its gooey, creamy centre, fresh burrata is always a delight. Originating in the south of Italy, burrata cheese is often served as an appetizer or with a salad. Fresh mozzarella cheese is shaped into a hollow ball and filled with a mixture of cheese curds and cream. Its mild flavour pairs beautifully with the tangy rhubarb in this salad.
Champagne wine vinegar: Champagne wine vinegar is essentially a white wine vinegar made from the same grapes that Champagne is made from. I use it often in vinaigrettes simply because I love its delicate flavour. It is slightly more fruity than other wine vinegars and doesn’t pack quite as strong a punch. As a substitute you could use white wine vinegar or even a white balsamic would be great. If you don’t have either of those then try a sherry wine or red wine vinegar instead. You can find champagne wine vinegar in specialty stores or online here and here.
How to Make Roasted Rhubarb Fennel Salad with Burrata
Roast the rhubarb
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. Wash the rhubarb and cut on the bias into thick chunks. Try not to make the pieces too small or they might fall apart after roasting. Spread the rhubarb out on the baking sheet in a single layer.
Sprinkle the sugar evenly over the rhubarb – no need to stir it together. Roast the rhubarb for 12 to 15 minutes or until the rhubarb is fork tender. When done, use a flipper to carefully transfer the roasted rhubarb in a single layer onto a plate or platter to cool. Allow the rhubarb to cool to room temperature before making the salad. The rhubarb can be made ahead of time and stored in the fridge until serving.
Reserve about 2 tablespoons of the syrup from the baking sheet for the vinaigrette. Collect the syrup while the pan is still hot as it can become too thick pour off when it cools.
Prep the fennel
Trim the bottom of the fennel bulb and remove the stalks. Reserve the fennel fronds for garnish. Use a mandolin or sharp knife to thinly shave the fennel, starting at the top. Set the shaved fennel aside. Pluck the fronds into small sprigs and set aside.
Make the rhubarb vinaigrette
In a small bowl combine the reserved rhubarb syrup, champagne wine vinegar, Dijon mustard, kosher salt, and pepper. Whisk together until smooth. Add the finely diced shallots. Slowly add the olive oil, whisking constantly to emulsify the dressing.
Serve the Roasted Rhubarb Fennel Salad with Burrata
To serve the salad, drizzle the shaved fennel with a little vinaigrette and toss together. On a serving platter, arrange the burrata cheese on one side. Spread half of the dressed fennel on the platter around the cheese. Scatter half of the roasted rhubarb over the fennel and drizzle with a little vinaigrette. Repeat the layers with the remaining fennel, roasted rhubarb, and vinaigrette. Sprinkle with the fennel fronds for garnish and enjoy!
More Recipes to celebrate May Day
- May Day: A Celebration of Spring
- The May Queen Floral Cocktail
- Sweet Woodruff Cocktail
- Fried Goat Cheese Balls with Honey and Fennel Pollen
- Dandelion Pesto Twists with Baked Camembert
- Tarragon Vermouth Roast Chicken and Smashed Potato Salad
- Lemon Elderflower Cupcakes
- Floral Honey Posset
Roasted Rhubarb Fennel Salad with Burrata
Ingredients
Roasted Rhubarb
- 4 cups chopped rhubarb
- 1 cup sugar
Rhubarb Vinaigrette
- 3 tbsp champagne wine vinegar
- 2 tbsp reserved syrup from roasting
- 2 tsp Dijon mustard
- ¼ tsp kosher salt
- pinch pepper
- 1 tbsp finely chopped shallots
- ⅓ cup light olive oil
To serve
- 2 fennel bulbs
- 2 whole burrata
Instructions
Roasted Rhubarb
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. Wash the rhubarb and cut on the bias into thick chunks. Try not to make the pieces too small or they might fall apart after roasting. Spread the rhubarb out on the baking sheet in a single layer.
- Sprinkle the sugar evenly over the rhubarb - no need to stir it together. Roast the rhubarb for 12 to 15 minutes or until the rhubarb is fork tender. When done, use a flipper to carefully transfer the roasted rhubarb in a single layer onto a plate or platter to cool. Allow the rhubarb to cool to room temperature before making the salad. The rhubarb can be made ahead of time and stored in the fridge until serving.
- Reserve about 2 tablespoons of the syrup from the baking sheet for the vinaigrette. Collect the syrup while the pan is still hot as it can become too thick to pour off when it cools.
Rhubarb Vinaigrette
- In a small bowl combine the reserved rhubarb syrup, champagne wine vinegar, Dijon mustard, kosher salt, and pepper. Whisk together until smooth. Add the finely diced shallots. Slowly add the olive oil, whisking constantly to emulsify the dressing.
To serve
- Trim the bottom of the fennel bulb and remove the stalks. Reserve the fennel fronds for garnish. Use a mandolin or sharp knife to thinly shave the fennel, starting at the top. Set the shaved fennel aside. Pluck the fronds into small sprigs and set aside.
- To serve the salad, drizzle the shaved fennel with a little vinaigrette and toss together. On a serving platter, arrange the burrata cheese on one side. Spread half of the dressed fennel on the platter around the cheese. Scatter half of the roasted rhubarb over the fennel and drizzle with a little vinaigrette. Repeat the layers with the remaining fennel, roasted rhubarb, and vinaigrette. Sprinkle with the fennel fronds for garnish and enjoy!