Thursday, May 20, 2010

Warm fiddlehead salad

Served with a generous portion of roasted potatoes and some thick slices of wheat bread, this salad makes a lovely centerpiece for a tasty vegetarian meal.
Wash, clean and snip the ends of about two cups of fiddleheads. In a non-stick pan, sautee a clove or two of minced garlic in a couple tablespoons of olive oil.
Meanwhile, make the dressing. First, grind 1 tsp dried rosemary, 1/2 tsp marjoram, 1 1/2 tsp sea salt, about ten pepper corns and 1 good pinch of red pepper flakes in a mortar. Add this dried mix of herbs to a mix of 1 tbsp vinegar and 3 tbsp olive oil.
When the fiddleheads are ready (about ten minutes; more if you prefer them softer), allow them to cool for about 5 minutes. Mix with the dressing and serve warm.

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