Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Wild Fiddlehead Salad Gluten Free

Makes: 8-10 servings

A spring bounty of fiddleheads and asparagus on a bed of baby greens.


  • 2 cups fiddleheads, steamed
  • ½ lb asparagus, steamed
  • ⅓ cup oil
  • 1 cup mushrooms
  • 2 eggs, hard-boiled
  • 4 cups leaf lettuce or baby spinach
  • 1 bunch chives, chopped
  • For Vinaigrette:
  • ¼ cup olive, hemp, or flax oil
  • 3 tbsp apple cider vinegar
  • 2 tsp Dijon mustard
  • ¼ tsp salt
  • ¼ tsp pepper
  • *If harvesting fiddleheads form the wild, make sure you consult a guidebook or a local expert


  • Heat oil in a skillet and sauté mushrooms until golden
  • Rinse fiddleheads and asparagus, steam until tender
  • Put lettuce on a platter and top with mushrooms, fiddle heads, and asparagus
  • Sprinkle with chopped egg and chives, pour dressing over salad
  • To make vinaigrette:
  • Combine ingredients in a jar with tight-fitting lid. Shake well.
  • Toss with salad when ready to eat
Adapted from: "Eating by the Seasons," by Food Action Centre