Chef Tim Ryan of New York's Morso serves this salad with gorgonzola fritters, but we think that adding some crumbled cheese is easier and just as good. You can pickle the rhubarb several days before you prepare the rest of the dish, while the accompanying spiced walnuts can be roasted a day ahead.
Related Content
Happy Hour: The Stinger
Drunken Deviled Eggs with Pickled Beets and Root Chips
