fiddlehead saladWhat does a fiddlehead taste like? Well, in my opinion, it’s a cross between asparagus and artichoke.  Some might say spinach, too.  It’s a seasonal delicacy available now that lasts three to four weeks.  Fiddleheads are sold at farmers’ markets and grocery stores. They are the unfurled fronds of a young ostrich fern and are collected in the wild before the frond has opened. The fiddleheads eaten in North America are from the ostrich fern (Matteuccia struthiopteris). Other ferns can be toxic, so never forage without an experienced guide.  If you search my blog, you will find several easy-to-make recipes.

The simplest way to enjoy these unfurled ferns is to cook in boiling water 5 to 6 minutes, drain and sauté with melted butter.  But there are other ways.

I came up with this salad recipe which was born out of what I think a fiddlehead tastes like.  Why not pair it with asparagus and artichoke?  The result is absolutely divine!

serves 2

8 oz. cleaned fiddleheads
8 oz. fresh asparagus, steamed then cooled
2 tablespoons sundried tomatoes, minced
4 to 6 marinated artichoke halves (even better if you find grilled ones), cut in half
1 to 2 cloves of garlic, minced
feta cheese
extra-virgin olive oil
1 tablespoon Mirin (can also use white balsamic vinegar)
fresh dill

method

Cook fiddleheads in boiling water (5 minutes).  Drain and place in a bowl with icy cold water (use ice cubes).  This arrests any further cooking.   Once cool, drain.  In a large bowl add fiddleheads, sundried tomatoes, garlic, mirin, and a splash of olive oil.  Gently toss to combine.

Place asparagus on a platter and top with the fiddlehead mixture.  Add artichoke and crumble with feta cheese.  Add fresh dill for garnish.  Season with sea salt and freshly ground black pepper.

The Culinary Chase’s Note:  When buying fiddleheads, look for fresh, bright green, tightly coiled plants. Browning is a sure sign of age.  Enjoy!

fiddlehead salad - simply delicious!
 
Prep time
Cook time
Total time
 
Author:
Recipe type: salad
Serves: 2
Ingredients
  • 8 oz. cleaned fiddleheads
  • 8 oz. fresh asparagus, steamed then cooled
  • 2 tablespoons sundried tomatoes, minced
  • marinated artichoke halves (even better if you find grilled ones), cut in half
  • 1 to 2 cloves of garlic, minced
  • feta cheese
  • extra-virgin olive oil
  • 1 tablespoon Mirin (can also use white balsamic vinegar)
  • fresh dill
Instructions
  1. method
  2. Cook fiddleheads in boiling water (5 minutes). Drain and place in a bowl with icy cold water (use ice cubes). This arrests any further cooking. Once cool, drain. In a large bowl add fiddleheads, sundried tomatoes, garlic, mirin, and a splash of olive oil. Gently toss to combine.
  3. Place asparagus on a platter and top with the fiddlehead mixture. Add artichoke and crumble with feta cheese. Add fresh dill for garnish. Season with sea salt and freshly ground black pepper.
  4. The Culinary Chase’s Note: When buying fiddleheads, look for fresh, bright green, tightly coiled plants. Browning is a sure sign of age. Enjoy!