Summer Solstice Salad Recipe

Name: Summer Solstice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1/2 stick (1/4 cup) unsalted butter; 1/4 pound baby pattypan squash, trimmed; 1/4 pound baby carrots, trimmed; 1/2 cup shelled fresh peas; 1/4 pound pearl onions, blanched in boiling water for 1 minute, peeled, and trimmed; 2 thyme sprigs; 1 bay leaf, small; 1 cup chicken broth; 1/4 pound fresh morels, washed well, patted dry, and trimmed; 3 tablespoons minced fresh parsley leaves; 1 tablespoon minced fresh basil; 1 large garlic clove, minced; Truffle oil; Salt and pepper

Servings: persons

1/2 stick (1/4 cup) unsalted butter
1/4 pound baby pattypan squash, trimmed
1/4 pound baby carrots, trimmed
1/2 cup shelled fresh peas
1/4 pound pearl onions, blanched in boiling water for 1 minute, peeled, and trimmed
2 thyme sprigs
1 bay leaf, small
1 cup chicken broth
1/4 pound fresh morels, washed well, patted dry, and trimmed
3 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh basil
1 large garlic clove, minced
Truffle oil
Salt and pepper

1
In a large heavy skillet combine 2 tablespoons of the butter.
2
Add the morels, halved lengthwise or sliced crosswise.
3
Saute until tender, about 5 minutes.
4
Add to skillet 1 clove minced garlic.
5
Saute 1 minute.
6
Add baby carrots, pearl onions, 1 cup chicken broth, 2 sprigs thyme and 1 bay leaf.
7
Simmer 5 to 7 minutes, until tender.
8
Add pattypan squash and peas.
9
Simmer 3 minutes more.
10
Swirl in 2 tablespoons cold butter.
11
Remove from heat and add 3 tablespoons chopped parsley and 1 tablespoon basil chiffonade.
12
Drizzle with truffle oil.
13
Discard the bay leaf and season the ragout with salt and pepper.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 stick (1/4 cup) unsalted butter, 1/4 pound baby pattypan squash, trimmed, 1/4 pound baby carrots, trimmed, 1/2 cup shelled fresh peas, and more.

Yes, Summer Solstice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Solstice Salad

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