Cherry Rhubarb Caesar Salad

Cherry Rhubarb Caesar Salad
Recipe type: Salad
For the Cherry Rhubarb Caesar Dressing:
  • 1 tsp flax seeds, toasted until lightly golden
  • ½ cup Maple Cherry Rhubarb Compote (*See Note)
  • 2 tsp fresh garlic, peeled and chopped
  • ½ tsp hot Hungarian paprika
  • ½ cup plain yogurt
  • ¼ cup cold pressed/extra virgin oil
For the salad:
  • 6 cups fresh arugula
  • 2-15cm(6″) wheat flatbreads (or pitas), torn into rough 2cm/1″ pieces and toasted in an oven for 4-5 minutes
  • ¼ cup young pecorino cheese, shredded
  • 4 slices bacon, fried until crisp, crumbled
  • Reserved Cherry Rhubarb Caesar Dressing
For the Cherry Rhubarb Caesar Dressing:
  1. *Note: To make Maple Cherry Rhubarb Compote, bring 4 cups fresh chopped rhubarb, 4 cups halved and pitted fresh cherries, 1 cup maple syrup and ½ cup water to a simmer over medium high heat. Reduce heat to medium low and, uncovered, simmer for an hour, stirring occasionally. Makes about 5 cups of compote. It’s great on toast or ice cream as well as in this dressing.
  2. Grind the toasted flax seeds in a blender until ground into a fine powder. Add the compote, garlic, paprika, yogurt and oil and purée until smooth. Set aside.
For the salad:
  1. In a large bowl, add the dressing, arugula, toasted flatbread croutons, cheese and ¾ of the crumbled, crispy bacon. Toss lightly with your fingers until the dressing lightly coats everything. Divide over 4 plates and garnish with the remaining ¼ of the crumbled, crispy bacon. Serves 4.