Fiddlehead Salad Food
SIMPLE FIDDLEHEAD FERN SALAD WITH MINT
Steps:
- Bring a pot of lightly salted water to a boil, then blanch the fiddleheads at a rolling boil for at least 1 minute, or until the texture is to your liking (no more than 2-3 minutes).
- Remove the fiddleheads to a tray with a slotted spoon and spread them out to cool naturally.
- Line the fiddleheads up and cut the stems into 1 inch pieces, leaving the crosiers (coiled top) whole.
- Mix the cut stems and crosiers with the remaining ingredients, taste and double check the seasoning, then adjust as you see fit for acid, pepper, salt and herbs. It is nothing to taste the salad two, three, or four times to get the balance to your liking.
- The salad can be made 15 minutes or so ahead of time, but will begin to discolor as the acid cooks the fiddles over time. To make it in advance, add all the ingredients, mixing in the lemon just before serving.
FIDDLEHEAD SHRIMP SALAD
Fiddleheads are your, tightly curled fronds from bracken, ostrich and cinnamon ferns that sprout in moist fields and open wooded areas. Each spring, fiddleheads are prepared in dozens of ways-from soups to cakes- at the Fiddlehead Festival in my home state.-Wilma Johnson, Thorndike, Maine
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook ferns in a small amount of water until tender. Drain. Toss with all remaining ingredients. Chill.
Nutrition Facts :
MARINATED FIDDLEHEAD SALAD
Make and share this Marinated Fiddlehead Salad recipe from Food.com.
Provided by CountryLady
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk oil, vinegar, curry paste, cinnamon & cardamom together in a shallow dish; set aside.
- Rub brown peppery scales off fiddleheads, rinse several times under cold running water, drain well & trim off ends; steam in a rack over boiling water until tender-crisp, about 7 - 9 minutes.
- Drain well, add to dressing in dish, toss well to combine & season to taste.
- Allow to cool; cover & refrigerate for at least 4 hours or up to a day, shaking dish occasionally to stir.
- Before serving, bring to room temperature, toss to moisten & check seasoning; sprinkle with coriander.
Nutrition Facts : Calories 120.1, Fat 13.5, SaturatedFat 1.9, Sodium 0.3, Carbohydrate 0.2, Fiber 0.1
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