fiddlehead salad - simply delicious!
Author: 
Recipe type: salad
Prep time: 
Cook time: 
Total time: 
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!
Recipe by The Culinary Chase at https://theculinarychase.com/2020/06/fiddlehead-salad-simply-delicious/