Avocado Squash, Heirloom Tomato & Sweet Onion Salad with Boiled Dressing

Serves 4

For the Boiled dressing

1 cup apple cider vinegar
⅔ cup water
4 TBS sugar
4 TBS flour
4 tsp dry mustard
4 tsp salt
1 cup heavy cream
4 TBS butter
8 eggs
To taste lemon juice
To taste salt & pepper


  1. Combine vinegar, water, sugar, flour, dry mustard and salt in a sauce pot, beating with a wire whisk. Place pot over medium heat and whisk in cream and butter. Cook until butter has melted and sauce simmers.

  2. Add a small amount of the sauce to the beaten eggs, whisking constantly, to temper the mixture. Add a bit more sauce until the egg mixture is warm.

  3. Add the warm egg mixture to the sauce. Cook over low heat, whisking constantly, until thickened.

  4. Remove from heat and adjust seasoning. Add lemon juice if preferred.


For the Salad

1 ea avocado squash, large dice
½ lb heirloom tomatoes, large dice
1 ea sweet onion, small dice
4 oz goat’s milk feta, crumbled
To taste salt & pepper

  1. Combine all ingredients except feta in a large mixing bowl. Drizzle with boiled dressing and top with crumbled feta.  Season with salt & pepper to taste.