fiddlehead fern salad

Vibrant & Easy: Taste the Funky looking Green

Tips

what are fiddlhead ferns?

Fiddleheads are the tightly coiled young shoots of certain ferns, often the ostrich fern. They are harvested in early spring as a seasonal delicacy with a flavor often described as a mix of asparagus, green beans, and a hint of nuttiness. They must be cooked before eating and are a good source of vitamins and minerals.

where can i get fiddlehead ferns?

Since I’m in the PNW, fiddlehead is abundance as all it needs is a moist muddy environment. Here I have a few options, some local specialty markets and the farmers market.

Check local foraging groups, farmers markets, and any specialty markets that may stock seasonal vegetables.

If you like to forage and they’re in your area, i highly recommend following this guide on how to pick safe and edible fiddleheads.

how to clean fiddleheads

1. Rinse: Place the fiddleheads in a colander and thoroughly rinse them under cool, clean water. Gently agitate them with your hands to loosen any dirt or debris. I like gently rubbing the spirals in a circle.
2. Remove papery scales: You’ll notice brown, papery coverings on the coiled parts of the fiddleheads. Use your fingers to gently rub and peel off as much of these scales as possible while the fiddleheads are submerged or under running water. Pay close attention to the tightly coiled areas where they tend to get trapped.
3. Soak and rinse again: Submerge the rinsed fiddleheads in a bowl of cool, clean water for a few minutes. This helps to release any remaining dirt or scales. Swirl them around in the water.
4. Final rinse: Lift the fiddleheads out of the soaking water and rinse them again under cool, running water. If the water still looks cloudy or you see more debris, repeat the soaking and rinsing process until the water runs clear and the fiddleheads appear clean.
5. Trim : Trim the brown tips of the fiddleheads before blancing.

Fiddlehead fern salad

Preparation Time: 15 minutes | Cook Time: 30 minutes | Serving size: 19 – 22

Gather

• 12 ounces fiddlehead fern
• Salt
• 7 ounces fresh whole peas, cleaned and cut in half 
• 1 cup French breakfast radishes, sliced or shaved as preferred
• ½ cup carrots, shaved or julienned 
• ¾ cup shallots, diced 
• ¼ cup chives, diced 
• Roasted pistachios, roughly chopped (optional)

lemon vinaigrette

• ½ cup olive oil 
• 4 cloves garlic, minced or microplaned 
• ½ cup lemon juice and zest from the lemons 
• 2 tablespoons dijon mustard 
• 1 tablespoon honey 
• ½ teaspoon red pepper flakes 
• 3 tablespoons fresh dill 
• Salt and pepper

optional toppings

• Cheese (goat, feta, Parmasean) 
• Roasted nuts 
• Additional chives or dill

Follow

1. Clean the fiddlehead fern thoroughly with cold water, gently rubbing them to get the dirt out, and cut the brown ends off 
2. Blanch fiddlehead fern:  Prepare a cookie sheet with a paper towel and set aside. In a large pot, add water about ¾ of the way and 1 tablespoon salt, and bring the water to a boil. Add fiddlehead fern and cook for 1 minute. Remove from the water with a slotted spoon or spider catcher and strain over the pot for a few seconds before placing onto the cookie sheet. Pat dry. Feel free to put fiddlehead fern in the refrigerator to get them cold and crisp
3. Make dressing: In a bowl, whisk all ingredients except salt and pepper together. Taste your dressing and season with salt and pepper as preferred.
4. Once the fiddlehead fern is cooled, assemble the salad in a large bowl by mixing together the fiddlehead fern, peas, radishes, carrots, shallots, chives and pistachios (if using). Dress right before serving, or serve dressing on the side. Top with cheese or additional nuts, chives or dill, if desired. (The salad and dressing can both be made ahead of them; set the dressing out at room temperature and shake before serving the salad.)