The best time to make this salad recipes is in the spring when most of the ingredients are in season. This vegetarian version of salad nicoise is made with potatoes, hard-boiled eggs, fiddleheads, asparagus, walnuts, pumpkin seeds, green onions, and wild garlic-mustard greens. The salad is dressed in tangy mustard vinaigrette made with virgin olive oil, cider vinegar, Dijon style mustard, tamari, and clove garlic. This crisp and refreshing salad is satisfying enough to be enjoyed as a light meal if you are on a diet. It contains protein, starches, vitamins, minerals and nutrients to supply you with substantial energy.
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
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. Steam the fiddleheads and/or asparagus in a steamer/basket for 15 minutes, or until brightly colored.
2. Meanwhile, shell the eggs and quarter them. Slice the cocktail tomatoes into quarters.
3. In a bowl, mix the olive oil, cider vinegar, mustard, tamari, and garlic to make the dressing.
4. In a large skillet, combine the fiddleheads/asparagus, onion, potatoes, nuts, seeds, and dressing. Sauté 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 with the dressing and enjoy.