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

<em>Serves 4 to 6</em>
<p>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.</p>
<p>3 cups fresh fiddleheads, cleaned and trimmed and lightly steamed<br />
1 cup fresh wild leeks, chopped<br />
20 sorrel leaves, torn<br />
20 young spinach leaves, torn<br />
20 young dandelion leaves, torn<br />
20 young violet leaves, torn<br />
6 chive flowers, chopped<br />
6 dandelion flowers<br />
10 violet flowers<br />
1/4 cup raisins<br />
1/4 cup slivered almonds<br />
3 tablespoons chopped fresh chives<br />
3 tablespoons chopped fresh lemon balm<br />
1 tablespoon chopped fresh chervil<br />
1 tablespoon chopped fresh savory<br />
Rhubarb Dressing</p>
<p>Place all ingredients except dressing in a large salad bowl and toss with Rhubarb Dressing.</p>
<strong>Rhubarb Dressing</strong>
<p>You may substitute applesauce for stewed rhubarb if rhubarb is not available.</p>
<p>1/4 cup extra-virgin olive oil<br />
2 tablespoons toasted sesame oil<br />
3 tablespoons red wine vinegar<br />
1/4 cup stewed rhubarb<br />
1 teaspoon salt</p>
<p>Combine all ingredients in a jar with a lid or a small bowl. Shake or whisk to mix well.</p>
<hr />
<p>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.</p>
<p>Click here to read the original article, <a href=””>The Queen of Spring: Fiddlehead</a>.</p>

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