Name: Sunny Springtime Luncheon Salad
Yield: Serves 4
Ingredients: 1 tablespoon mild oil, such as corn or safflower; 1 tablespoon white wine or dry vermouth; ¼ cup minced dill; Pepper; 1 bunch water cress, trimmed, washed, dried, and separated into sprigs; 2 small golden zucchini or yellow summer squash (4 to 5 ounces each); 12 fairly small yellow-fleshed potatoes (1½ pounds); 1 small shallot, minced; ½ tablespoon Dijon mustard; 2 tablespoons lemon juice; ¼ teaspoon kosher salt; 2 tablespoons olive oil; ½ pound fiddlehead ferns; 4 eggs

Preparation info

Serves
4

Difficulty
Medium

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Fiddleheads, golden squash, little potatoes, eggs, and cress in dill-mustard sauce make a pretty picture. The bouquet of rounds upon rounds—yellow, green, and white—tastes best lukewarm or at room temperature. The appealing textures change if chilled—and the pistachio ferns turn sickly green if dressed in advance. For a meaty meal, serve thin slices of ham alongside.