Wild Fiddlehead Salad
Makes: 8-10 servings
A spring bounty of fiddleheads and asparagus on a bed of baby greens.
Ingredients:
- 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
Instructions:
- 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