Strawberry-Rhubarb Salad with Mint and Hazelnuts

Serves	8
From magazine	Bon Appétit

This strawberry-rhubarb salad with mint and hazelnuts is bright and festive. It's perfect for brunch or afternoon tea. The tart rhubarb contrasts nicely with the sweet strawberries.

Ingredients

1/2 cup blanched hazelnuts
2 rhubarb stalks (thinly sliced)
2 Tablespoons sugar
1 tablespoon orange juice
2 Pounds strawberries (hulled, quartered)
1/4 cup torn fresh mint leaves

Note

The strawberry-rhubarb salad is best the day of; after that the fruit becomes too soft.

Directions

Step 1
Preheat oven to 350 degrees. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool, then chop.
Step 2
Meanwhile, toss the rhubarb, sugar, orange juice, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.