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

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

| April/May 2000

Serves 4 to 6

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.

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