Califonia Bountiful
Side Dish

Kendall Jackson strawberry-rhubarb salad with pistachios and goat cheese

Think of this as a Cobb salad with a California-cuisine twist!

Chef Tracey Shepos Cenami
Jackson Family Wines, Santa Rosa

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Strawberry vinaigrette
6 strawberries, cleaned and hulled
2 tbsp. red wine vinegar
1 tsp. honey
1 tsp. Dijon mustard
¼ cup rice oil or other neutral-flavored oil
Kosher salt, to taste

½ lb. assorted baby lettuces
¼ cup assorted fresh herb leaves (such as tarragon, dill, parsley and/or fennel)
¼ cup edible flowers 1 rhubarb stalk, trimmed and chopped
¼ cup shelled pistachios, toasted
6 small radishes, trimmed and shaved on a mandoline
3 oz. Chevoo or other fresh goat cheese, crumbled
1 cup sliced strawberries


For vinaigrette: In a blender, combine strawberries, vinegar, honey, mustard and oil and process until smooth. Season to taste with salt. You should have about 1 cup. Transfer to an airtight container and refrigerate until ready to use.

To assemble salad: In a large, shallow serving bowl, combine lettuce, herbs and half of the flowers, and toss to mix well. Arrange rhubarb, pistachios, radishes, cheese and strawberries in neat rows on top of the greens. Garnish with remaining flowers. Present the salad and toss with vinaigrette tableside.  

Serves 4

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