Marinated 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.

MARINATED FIDDLEHEAD SALAD

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.