The Queen of Spring: Fiddlehead: Wild Spring Salad with Rhubarb Dressing

This spectacular salad sings with the purple, yellow, and green colors of spring.

By Pat Crocker
April/May 2000
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Serves 4 to 6

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This spectacular salad sings with the purple, yellow, and green colors of spring. You may substitute garden leeks for wild leeks; tender salad greens for the sorrel, dandelion, and violet leaves; and any fresh herbs for the dandelion and violet flowers.

3 cups fresh fiddleheads, cleaned and trimmed and lightly steamed
1 cup fresh wild leeks, chopped
20 sorrel leaves, torn
20 young spinach leaves, torn
20 young dandelion leaves, torn
20 young violet leaves, torn
6 chive flowers, chopped
6 dandelion flowers
10 violet flowers
1/4 cup raisins
1/4 cup slivered almonds
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh lemon balm
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh savory
Rhubarb Dressing

Place all ingredients except dressing in a large salad bowl and toss with Rhubarb Dressing.

Rhubarb Dressing

You may substitute applesauce for stewed rhubarb if rhubarb is not available.

1/4 cup extra-virgin olive oil
2 tablespoons toasted sesame oil
3 tablespoons red wine vinegar
1/4 cup stewed rhubarb
1 teaspoon salt

Combine all ingredients in a jar with a lid or a small bowl. Shake or whisk to mix well.

Pat Crocker of Hanover, Ontario, Canada, leads walks in which participants learn to identify and gather wild herbs, then prepare them for a gourmet lunch. Her latest cookbook, The Healing Herbs Cookbook (Robert Rose, 1999), features culinary and medicinal herbs in timely, tasty dishes.

Click here to read the original article, The Queen of Spring: Fiddlehead.


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