I have always felt a special affinity with Italy and Italians although I have no Italian roots myself. One of the reasons for this is probably that I possess traits stereotypically considered Italian. Such as impatience.
Sometimes impatience can actually be good as it enables you to constantly seek ways to do things more efficiently. And sometimes impatience can be very bad. For instance when you are trying a new recipe and reading it a bit haphazardly. Some dishes and cooking techniques are more forgiving for an occasional slip of attention whereas some are definitely not. Baking is certainly one of the most brutal kinds in this sense. You miss one little ingredient or step and suddenly you have a disaster instead of a lovely pie in your kitchen.
Yesterday I learnt that caramelization is another example of these less relaxed types. I missed one word of a recipe and managed to make something resembling charcoal for Barbie’s barbecue rather than a rhubarb topping for my salad. Fortunately this time – in addition to spare rhubarb – I had a more capable “sous chef” at my disposal who kindly and more patiently showed me what was supposed to be done. (Just in case you are wondering, Barbie’s charcoal is on the left below.)
A nice thing about this wonderful salad recipe is that it is quite easy and quick to prepare – as long as you follow the sous chef technique for caramelization instead of the charcoal one! Goat cheese and sweet flavours obviously work well together but walnuts also complement the nutty flavour of caramelization brilliantly, and the acidity of rhubarb balances the richness and sweetness of the other ingredients just superbly.
Goat Cheese And Rhubarb Salad
60 g butter
4 tbsp sugar
100 g rhubarb (leaf stalks)
3 tbsp olive oil
1 tbsp lemon juice
1 tsp sweet mustard
200 g mixed lettuce leaves
50 g goat cheese (sliced or crumbled)
6 pc walnuts (slightly crumbled)
Clean and peel the rhubarb leaf stalks and cut them into smallish cubes.
In a pan melt the butter on a low/ medium heat. Add the sugar and once it starts to dissolve into the butter, add the rhubarb cubes. Cook (on that low/ medium heat) for about ten minutes until you have caramelized the rhubarb cubes and they are a bit soft. Remove the pan from the heat and let the rhubarb cool down for some minutes.
In a small glass, mix the ingredients of the salad dressing (olive oil, lemon juice, mustard, salt, pepper). Make the salad by first placing the lettuce leaves on at the bottom of the salad bowl, then pouring the dressing onto them, and finally adding the caramelized rhubarb, goat cheese and walnuts on top.