Raspberry, Pickled Rhubarb & Pink Peppercorn Salad


VANILLA BLACK by Andrew Dargue. Hodder & Stoughton Publishers 2015.










Raspberry, Pickled Rhubarb & Pink Peppercorn Salad
Author: Recipe from ‘Vanilla Black: Fresh Flavours for your Vegetarian Kitchen’ by Andrew Dargue. [Hardback, £25.00, published by Saltyard Books]
Serves: 4
Summery, zingy and a bit quirky. This is the type of dish that benefits from a few hours infusing. Pink peppercorns are not actually a true pepper but rather a dried berry from a shrub. Next time, try using strawberries instead of raspberries.
  • 100 ml white wine vinegar
  • 80 granulated sugar
  • 1 cm piece of root ginger, sliced
  • 1 tsp sea salt
  • 6 black peppercorns
  • 250 g rhubard
  • 1 tsp pink peppercorns
  • 100 g raspberries
  • extra virgin olive oil
  1. First, make the pickling liquor. Pour 50ml of water into a saucepan and add the vinegar, sugar, ginger, salt and black peppercorns. Bring to the boil, then turn off the heat and allow to cool a little before transferring to a separate bowl and allowing to cool completely.Discard any leaves from the rhubarb, wash the sticks, then slice across in to 1 cm pieces.
  2. When the pickling liquor has cooled, strain to remove the bits and pieces. Add the rhubarb and pink peppercorns. Ideally leave this for a few hours to help it pickle but, if you don’t have the luxury of time, make it 30 minutes.
  3. To serve, use a slotted spoon to remove the rhubarb and a few peppercorns to a serving dish, sprinkle on the raspberries and gently fold the, into the rhubarb, then finally add a glug of olive oil.


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