Fiddlehead Fern Salad – Seasonal greens
- 1 cup fresh fiddlehead ferns
- 2 cups mixed spring greens
- 4 radishes, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 6-8 asparagus spears, trimmed and cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey (optional for Vegan)
- Fresh dill, to taste
- Fresh parsley, to taste
- Salt and pepper to taste
- Optional: crumbled goat cheese or toasted pine nuts
Fiddlehead Fern Salad is a fresh and vibrant dish that spotlights the unique coiled fronds of young ferns, harvested in early spring. This salad mixes the slightly nutty flavor of blanched fiddleheads with a variety of seasonal greens and a light, tangy vinaigrette. It often features an assortment of flavors and textures provided by ingredients like radishes, asparagus, and cherry tomatoes. Accentuated with herbs such as dill or parsley, and a sprinkle of goat cheese or toasted nuts for a rich finish, this salad is not only an eye-catching centerpiece but also a celebration of springtime flavors. Perfect as a starter or a light side, it's a healthy and delightful way to enjoy the seasonal bounty. Description by ChatGPT.
Ladies and gentlemen, welcome to a culinary journey with Tetei Mathews. Today, we are embracing a delightful fern salad that's as nourishing as it is flavorful. Join us as we combine fresh vegetables with a tangy dressing that promises to awaken your senses. Perfect as a side dish or a light meal on its own, this salad is an ode to simplicity and freshness.
Ingredients:
- 220 grams of fern, blanched
- 1 and 1/2 red radishes, finely sliced
- 10 cherry tomatoes
- 1/2 onion, thinly sliced
- 2 cloves garlic, finely chopped
- 2 red chilies, finely chopped
- 1/2 lime
- 1 and 1/2 teaspoons of crushed peanuts
- 1 and 1/2 teaspoons of toasted sesame seeds
- 1 and 1/2 teaspoons of grated coconut
- 1/2 teaspoon of black salt
- 1 teaspoon of extra virgin olive oil
- Freshly squeezed lime juice for dressing.
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Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 18 minutes
Servings: 2-3
Instructions:
Equipment: Mixing bowl, pot for blanching, chef's knife, cutting board.
1. Begin by blanching the ferns. Bring a pot of water to a boil and submerge the ferns for 2-3 minutes or until they become tender but still vibrant in color. Drain and set aside to cool.
2. Prepare the vegetables. Slice the red radishes finely and cut the cherry tomatoes in halves. Thinly slice the onion and finely chop the garlic and red chilies.
3. In a dry pan over medium heat, lightly toast the sesame seeds until they are golden brown, being careful not to burn them. Remove from heat and let them cool.
4. In the same pan, toast the grated coconut until lightly browned and fragrant. Remove from heat and let cool.
5. To prepare the dressing, whisk together the lime juice, extra virgin olive oil, and black salt in a small bowl until well combined.
6. In a large mixing bowl, combine the blanched ferns, sliced radishes, cherry tomatoes, onion, garlic, and chilies.
7. Pour the dressing over the salad and toss everything together to ensure the vegetables are evenly coated.
8. Sprinkle the toasted sesame seeds, grated coconut, and crushed peanuts over the salad.
9. Serve the salad immediately or let it sit for a few minutes to allow the flavors to meld together.
10. Garnish with a squeeze of lime, and enjoy your healthy and zesty Thai-inspired Fern Salad.
Cooking Tips:
- Adjust the number of red chilies based on your spice tolerance.
- If ferns are not available, you can substitute with another tender green such as spinach or watercress.
- Toasting the sesame seeds and coconut brings out their nutty flavor, enhancing the salad's overall taste.
This unique and refreshing recipe is brought to you by Tetei Mathews. For more delightful dishes, visit their YouTube channel at https://www.youtube.com/@teteihmathews
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