This gourmandia salad is made with a mixture of ingredients, like mushrooms, asparagus, tomatoes, walnuts and sunflower seeds, topped with a special dressing, making it a perfect addition to any meal.
Ingredients
For the Salad:
1 lb small fiddleheads and/or asparagus
6 baby potatoes OR 1 large potato, peeled
6 hard-boiled eggs
6 hothouse cocktail tomatoes
½ cup crumbled walnuts, pumpkin seeds and/or sunflower seeds
6 green onions OR one small yellow onion, diced
2 handfuls wild garlic-mustard greens (small leaves only)
For the Dressing:
¼ cup extra virgin olive oil
¼ cup apple cider vinegar
1 tbsp grainy (Dijon Style) mustard
1 tsp tamari
1 clove garlic (wild, if possible), minced
Preparation Instruction:
1. Pick over the fiddleheads, removing as much of the papery skin as possible and discarding any greens that are more than 2 inches long. If using asparagus, wash and chop it into two-inch lengths.
2. Steam the fiddleheads and/or asparagus in a steamer/basket for 15 minutes, or until brightly colored.
3. Meanwhile, shell the eggs and quarter them, and quarter the cocktail tomatoes.
4. Make the dressing by mixing together all the ingredients. In a large skillet, combine the
fiddleheads/asparagus, onion, potatoes, nuts, seeds, and dressing. Saute the mixture until onions are translucent.
5. Spoon the asparagus/fiddleheads mixture, hot, onto beds of mustard greens, and top with the hard boiled eggs and the cocktail tomatoes. Serve and enjoy.
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