Fiddlehead Shrimp 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.

COUNTRY SAUTEED FIDDLEHEADS

Steps:

• Rinse fiddleheads thoroughly; trim stems. Soak in cold salted water for 5 minutes; rinse again.
• Place fiddleheads in a large skillet; pour in enough water to cover and bring fiddleheads to a boil. Simmer for 10 minutes; drain.
• Melt butter in same skillet over medium low heat; stir in fiddleheads and toss to coat. Cook fiddleheads until tender, about 5 minutes. Stir vinegar into fiddleheads; season with salt and pepper.

FIDDLEHEAD SALAD

Steps:

• Steam fiddleheads for 10-12 mins (don't over cook)
• Run cold water over them and pay dry.
• Whisk the dressing, (EVOO, ACV, balsamic vinegar, lemon juice and salt and pepper) and set aside in glass jar.
• Combine, pecans, cranberries and cheese and set aside.
• Combine all ingredients just before serving.
• Chew each bite 20 times and enjoy! #nourishyourself

Steps:

• If using chicken: brush on dijon mustard, and cook in grill for about 7 minutes on each side or until chicken is no longer pink in the middle. Slice and set aside.

SPAGHETTINI WITH FIDDLEHEADS AND SHRIMP

Steps:

• Rub brown papery scales off of fiddleheads and rinse several times under cold running water. Drain well and trim off ends. Set aside.
• Bring a large pot of salted water to a boil, add pasta and return to boil. Cook for 7 to 9 minutes or until pasta is al dente. Remove from heat and drain, reserving about 1 cup (250 mL) of the cooking liquid. Return pasta to pot.
• Meanwhile, melt butter over medium-high heat in a large skillet. Add leeks and cook for 2 minutes, stirring often, until leeks are softened. Add fiddleheads and cook for about 3 minutes or until fiddleheads start to turn bright green. Pour in wine and scrape up any brown bits stuck to pan and boil until reduced by a little more than half.
• Stir cream into pan and bring to boil. Boil gently until reduced, about 5 - 8 minutes. Add shrimp and simmer, stirring, just until cooked through and fiddleheads are tender. Season with salt and pepper. Pour over drained pasta, toss gently and add enough of the reserved cooking liquid to thin as necessary. Serve sprinkled with chives.

FIDDLEHEAD SALMON SALAD

Steps:

• Preheat oven to 350ºF.
• Oil a casserole dish and place the salmon fillets within it, spacing out as much as possible.
• Season the salmon with salt and pepper, plus additional seasoning as desired.
• Bake salmon for 20 minutes or until the proteins just start to come to the surface and the flesh flakes easily with a pork.
• Meanwhile, prepare the salad ingredients.
• Place a small saucepan of water over high heat and bring to a boil.
• Place the fiddleheads in a steamer basket or colander and steam over the boiling water for 5-8 minutes. Remove from heat and discard water.
• In a skillet over medium heat, heat the olive oil.
• Once hot, add the garlic, fiddleheads and mushrooms. Season to taste.
• Cook until the mushrooms are well-cooked through, about 4 minutes.
• Prepare 4 plates with 1 cup of salad greens each.
• Top each bed of salad greens with a salmon fillet and scoop on the fiddlehead-mushroom mixture.
• Serve with salad dressing, if desired.

FIDDLEHEAD SHRIMP SALAD

Steps:

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

FIDDLEHEAD SPRING PASTA

Steps:

• Melt the butter in a medium-sized saucepan over medium heat. Then, add the flour and cook for 1 minute. While whisking, add the wine, then milk and cream. Bring to a boil and let thicken. Turn off the heat and mix in the cheeses. Season with salt and pepper, to taste, and set aside.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain. Toss with the butter and set aside.
• Heat a large sauté pan over medium heat. Add the oil, then the garlic, and sauté briefly. Add the cooked vegetables and sauté until well heated. Deglaze the pan with the white wine and then add 3 cups of the reserved sauce. Add the pasta and toss. Serve with Parmesan and season with pepper, to taste.

FIDDLEHEAD SHRIMP SCAMPI

Steps:

• Cook the fiddleheads in boiling water for 3 minutes, drain and set aside.
• Heat the oil and melt the butter in a pan.
• Add the chili flakes, wild leeks and preserved lemons and saute until fragrant, about 1 minute.
• Add the fiddleheads and shrimp and saute until the fiddle heads are bright green and the shrimp is cooked, about 1-3 minutes per side and set aside.
• Add the wine and lemon juice and deglaze the pan.
• Simmer until the liquid is reduced by half, about 3-5 minutes.
• Add the fiddleheads, shrimp, pasta and parsley and toss to coat.

SHRIMP AND FIDDLEHEAD

Steps:

• Cut off ends of fiddleheads.
• Remove scales and wash thoroughly.
• Bring water to a boil in a large saucepan; add shrimp and cook three to five minutes, or until done.
• Drain well, and set aside.
• Cook fiddleheads in boiling water for ten minutes.
• Drain.
• Coat a large, nonstick skillet with cooking spray; add margarine.
• Heat until margarine melts.
• Add onion and green pepper and sauté until crisp-tender.
• Stir in fiddleheads.
• Meanwhile, cook pasta as directed, without salt or oil.
• Drain well, set aside and keep warm.
• Add sliced mushrooms, thyme, pepper, salt and celery seeds to vegetable mixture; stir well.
• Cook, uncovered, over medium heat three to four minutes or until mushrooms are tender, stirring often.
• Stir in shrimp and lemon juice; cook until heated through, stirring often.
• Place pasta on a large platter.
• Spoon shrimp mixture on top.
• Serve immediately.

FIDDLEHEAD SALAD, WITH SPRUCE TIPS, PEPPERMINT, AND PECORINO

Steps:

• Bring a few qts of salted water to a boil. Blanch the fava beans for 2 minutes, then shock in ice water, drain, peel, and reserve.
• Next blanch the fiddleheads for no less than 1 minute, then shock in ice water, drain and reserve.
• In a small saute pan, heat 1 tablespoon of the extra virgin olive oil and the ramps, do not color the ramps, you just want to remove the raw flavor, cook them for 2 minutes or so on medium-low heat, then reserve.
• When you want to serve the salad, combine the peeled fava beans, fiddleheads, ramps and remaining ingredients and toss in a salad bowl. Double check the seasoning for salt and pepper and adjust as needed, then serve immediately.