Escarole and Frisée With Pickled Rhubarb, Toasted Buckwheat Groats, and Pecorino

recipe from dining with friends one year celebration! (plus info on next supper club!)

photography by Dani Tuchman

My supper club, Dining With Friends, had its one year anniversary in May, and I can’t stop thinking about this salad from the menu! It’s acidic, it’s sweet. The pecorino cuts some of the acid with creaminess, and the toasty buckwheat groats are perfectly nutty, yet floral from being tossed with coriander. The pickled rhubarb is warming from the ginger, allspice, pepper, and star anise. A great way to use up that extra rhubarb you may have laying around from your CSA, or hanging on in the garden. In the dressing, the brine is used like a vinegar would be and can be used in other recipes as a substitute for vinegar. If you’re into shrubs (drinking vinegar) the brine is also great with soda water! So no rhubarb or brine going to waste, here!

The pickled rhubarb of course needs to be prepped in advance, and the buckwheat groats can also be toasted in ahead of time. Making this an easy throw together salad when need be…like if you’re hosting a party. Easy, yet flavorful and elegant!

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Wines I’d drink with this!

• Gulp Hablo- Orange

• Purity Wine- 2021 Letters From Afar

• This salad is high acid, so its important to keep your more mild bottles/varieties out for this one. The vinegar will trump over the wine’s acidity, so you want something that will fight back. Ask your local wine shop which wines they currently have that are on the higher acid scale. Picpoul (lip stinger), for example, is one variety I recommend. Fun fact though.. the high acid wine competing on your taste buds with the vinegar in the salad, will make the wine taste sweeter than if consumed on its own!

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Now to the recipe!

and time and date for the july supper club ticket release!