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.
Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!
LEARN MORE
