Recipe courtesy of Gourmet Magazine

Summer Solstice Salad

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  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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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. Add the morels, halved lengthwise or sliced crosswise. Saute until tender, about 5 minutes. Add to skillet 1 clove minced garlic. Saute 1 minute. Add baby carrots, pearl onions, 1 cup chicken broth, 2 sprigs thyme and 1 bay leaf. Simmer 5 to 7 minutes, until tender. Add pattypan squash and peas. Simmer 3 minutes more. Swirl in 2 tablespoons cold butter. Remove from heat and add 3 tablespoons chopped parsley and 1 tablespoon basil chiffonade. Drizzle with truffle oil. Discard the bay leaf and season the ragout with salt and pepper.