Over the weekend, our friends hosted their first Passover Seder. It was very much an abridged version, with a 10 minute haggadah just to cover the key elements. Wine was poured, matzo and haroset and bitter herbs were consumed, and the four questions were said. Then, we feasted. I brought a triple layered gefilte fish (one of these days I'll get around to sharing the recipe) and there was turkey and matzo ball soup and potatoes and green beans and matzo-vegetable pie. We finished with macaroons (which made this guy very very happy) and flourless chocolate cake and fruit jellies. By the end, we were stuffed. Like, rolling on the floor, holding our bellies stuffed. It was a beautiful tradition they started and a lovely way to bring family and friends together.
None of this has to do with this salad recipe, except that it is Kosher for passover. I have a whole bunch of items ready to share with you, but they're all bready and cakey and, well, I just didn't want to post them during the holiday. But soon... very soon. There's been a lot of very heavy eating going on lately. We've been dining out more than usual. So, when we're home, I'll put together big salads for the two of us. There's often a hard-boiled egg and some tuna added. And, I had to include a few of my favorite spring vegetables. The ramp dressing comes together quickly. I'm sure ramps can be a little intimidating to some, but, really, don't be afraid. Just throw them in a blender with some oil and lemon juice and salt, and you have a bright, bold topping for a salad (or, as I've also done, roasted potatoes).
Tuna and Fiddlehead Salad with Ramp Dressing
For the salad
1/2 lb fiddleheads, rinsed
1/2 lb small new potatoes, cut in half (or, if larger, quartered)
7oz jar tuna fillets in oil, oil drained
2 cups mixed spring salad greens, rinsed and dried
For the dressing
1 cup ramps, rinsed and bottoms trimmed; greens and white parts coarsely chopped
Juice of 1 lemon juice
3 tablespoons olive oil
1 tablespoon Dijon mustard
1/4 teaspoon salt
1. Place the potatoes in a saucepan with just enough cold salted water to cover. Bring to a boil, then reduce to simmer for 15 minutes. Test with a small sharp knife. If the potatoes fall off the knife, they're done.
2. Meanwhile, place eggs in another pot and fill with water until it covers the eggs by an inch. Set over high heat and bring to a boil. Cook for 17 minutes. Prepare a large bowl of ice water transfer eggs to bowl. Let chill for 10-15 minutes.
3. To prepare the fiddleheads, bring a pot of salted water to a boil. Add the fiddleheads. While they're cooking, prepare an ice bath. After 6-10 minutes, use a slotted spoon to transfer the fiddleheads to the ice bath. Once chilled, drain the liquid.
4. Make the dressing by adding the tops of the ramps (green and white parts), lemon juice, olive oil and Dijon mustard to the bowl of a blender (this can also be done using an immersion blender). Blend until smooth. Season with salt.
5. Divide the salad greens on each plate. Top with potatoes, tuna, and fiddleheads. Drizzle dressing over salad. Finish with some coarse sea salt and freshly ground black pepper.