Name: Strawberry-Rhubarb Salad with Mint and Hazelnuts
Cook time: 15 minutes
Total time: 45 minutes
Yield: 8 Servings
Ingredients: ½ cup blanched hazelnuts; 2 rhubarb stalks, thinly sliced on the diagonal; 2 tablespoons sugar; 1 tablespoon Cointreau or fresh orange juice; 1 tablespoon fresh lemon juice; 2 pounds strawberries, hulled, quartered; ¼ cup torn fresh mint leaves

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Michael Graydon + Nikole Herriott

Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.

Recipe notes