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Fresh Fiddlehead Fern Salad Recipe with Easy Tangy Lemon Vinaigrette

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A fresh and lively spring salad featuring lightly blanched fiddlehead ferns tossed in a bright, tangy lemon vinaigrette with optional nuts and herbs for added crunch and flavor.

Ingredients

Scale
  • 12 ounces fresh fiddlehead ferns (about 340 grams)
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1/4 cup extra virgin olive oil (60 ml)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or maple syrup for vegan option)
  • 1 small clove garlic, minced
  • 1/2 teaspoon sea salt, plus more for seasoning fiddleheads
  • 1/4 teaspoon freshly ground black pepper
  • Optional: 2 tablespoons toasted pine nuts or sliced almonds
  • Optional: 1 tablespoon chopped fresh parsley or chives

Instructions

  1. Rinse 12 ounces (340 grams) of fresh fiddlehead ferns under cold running water. Remove any brown papery husks by gently rubbing with your fingers. Trim the ends (about 1/2 inch or 1 cm) to remove tough parts.
  2. Bring a large pot of salted water to a rolling boil. Add the fiddleheads and cook for 2 to 3 minutes until bright green and just tender but still crisp.
  3. Immediately transfer the fiddleheads to a bowl of ice water to stop the cooking process and preserve their vibrant color. Let sit for 3 to 5 minutes, then drain thoroughly in a colander.
  4. In a mixing bowl, whisk together 3 tablespoons fresh lemon juice, 1/4 cup extra virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 minced small garlic clove, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper until well combined and slightly thickened.
  5. Add the drained fiddleheads to the bowl with the lemon vinaigrette. Toss gently to coat evenly.
  6. If using, stir in 2 tablespoons toasted pine nuts or sliced almonds and 1 tablespoon chopped fresh parsley or chives.
  7. Taste and adjust salt or lemon juice as needed for a bright, zesty balance with a hint of sweetness.
  8. Serve immediately or chill for 15-20 minutes to meld flavors before serving.

Notes

Clean fiddleheads thoroughly to remove the bitter papery coating. Blanch for 2-3 minutes to keep them tender but crisp; up to 4 minutes if you find them bitter. Use an ice bath immediately after blanching to preserve color and texture. Adjust seasoning to taste. Optional nuts and herbs add crunch and flavor. Serve chilled or at room temperature. Store refrigerated up to 2 days; do not reheat.

Nutrition

Keywords: fiddlehead fern salad, lemon vinaigrette, spring salad, healthy salad, easy salad recipe, seasonal vegetables, fiddleheads, tangy dressing

Find it online: https://zoeplate.com/fresh-fiddlehead-fern-salad-recipe-with-easy-tangy-lemon-vinaigrette/