Fiddlehead Salad Food

SIMPLE FIDDLEHEAD FERN SALAD WITH MINT

Simple Fiddlehead Fern Salad with Mint image

A simple salad of blanched, marinated fiddleheads

Provided by Alan Bergo

Number Of Ingredients 7

Ingredients

8 oz fiddleheads (with stems)
Kosher salt (to taste)
Fresh cracked black pepper (to taste)
Fresh chopped herbs like mint (dill, tarragon or chives, to taste)
Freshly sliced wild onion greens, chives, or gently cooked green garlic
3/4 Tablespoon Fresh lemon juice or apple cider vinegar
2 Tablespoons extra virgin olive oil or another oil you like

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

Fiddlehead Shrimp Salad image

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

Ingredients

3 cups fiddleheads
1 cup cooked shell macaroni
1/2 cup diced unpeeled apple
1/4 cup chopped celery
1 cup diced cooked shrimp
1/4 to 1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon grated lemon zest
Salt and pepper to taste

Steps:

Cook ferns in a small amount of water until tender. Drain. Toss with all remaining ingredients. Chill.

Nutrition Facts :

MARINATED FIDDLEHEAD SALAD

Marinated Fiddlehead Salad image

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

Ingredients

1/4 cup olive oil
3 tablespoons white wine vinegar or 3 tablespoons lime juice
2 teaspoons yellow curry paste
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3 cups fiddleheads
salt
fresh ground pepper
coriander, fresh, chopped

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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