Fiddlehead Fern is a vegetable I simply loooove. If your main language is English, you might be thinking ‘what is that?’. If you speak French, you might know this vegetable under the name of Crosse de Fougère or Tête de violon. Basically, it’s the head of the fern that you cultivate before it grows out… which mean it’s only available in spring, before the plant becomes too big. Mid-April to June is the best time to buy this amazingly tasty vegetable.
If you’ve never prepared Fiddlehead Ferns, don’t be grossed out by their appearance. They can indeed put some people off. Instead, take the time to wash them out a few times in cold water, trying to clean out the dirt as much as possible. After that, prepare two small separate pots filled with salted water. Bring the water to a boil, throw the ferns in the first pot, and cook them for 3 minutes. Take them out and quickly throw them in the second pot. Cook for another 2 minutes. Once they’re done, rinse them out in cold water to stop the cooking.
Once the cleaning and cooking is done, you’re ready to eat these little gems (they can be quite expensive at the beginning of the season). I love them pan seared with butter, garlic and salt. Otherwise you can prepare a great vinaigrette and prepare the Fiddlehead Ferns as a salad. This is the recipe I’m suggesting to you…
|Pre cooked Fiddlehead Ferns|
|Twice cooked Fiddlehead Ferns|
FIDDLEHEAD FERN SALAD
Makes 2 servings
A nice bunch of cooked Fiddlehead Ferns
4 radish, finely sliced
2 lebanese cucumbers, finely sliced
A little bit of fresh baby arugula
1 tbsp Dijon Mustard
¼ cup Apple cider vinegar
¼ cup White balsamic vinegar
1 cup olive oil
1 garlic clove, pressed
Salt and pepper to taste
In a small bowl or jar, mix all the ingredients. Adjust seasoning.
In a bowl, mix all the vegetables and add the salad dressing. Mix well. Adjust seasoning.
This version of a salad is really simple but you can let your imagination go where you want it to go. You could add cheese, tomatoes, olives, etc. Go wild!!