Skip Nav
Original Recipes
Grab a Forkful of Happiness by Making This Garlicky Spaghetti Immediately
Cooking Basics
14 Grocery Staples I Always Have as a 20-Something on a Budget
Fast and Easy
60+ 1-Pan Dinners That Are Ready in an Hour or Less

Fiddlehead Fern Salad Recipe

Perfectly Seasonal: Warm Fiddlehead Fern Salad

Fiddleheads — unfurled sprouts of the ostrich fern plant — are one of the Spring forager's most prized picks. They're not the easiest to track down, nor are they the most straightforward when it comes to cooking preparation, as they must be properly cleaned and then blanched before consuming. But all it takes is one taste, and you'll be sold.

It was deep in the rainforests of Taiwan's Hualien province that I had my first bite of the fiddlehead, then not even knowing its name. There, Taiwanese aborigines tossed it with other vegetables in a light stir-fry that revealed the plant's delicately herbaceous quality.

Since then, I've discovered one of my favorite ways to prepare the delicacy is to quickly sauté blanched fiddleheads in a warm salad dressing of cognac, red wine vinegar, and dabs of butter. For my favorite twist on the seasonal specialty, keep reading.

Warm Fiddlehead Salad With Cognac Vinaigrette

Warm Fiddlehead Salad With Cognac Vinaigrette

Fiddlehead Fern Salad Recipe 2011-06-07 13:08:50

Ingredients

  1. 1 tablespoon vegetable oil
  2. 3 tablespoons pecans
  3. 1/3 pound fiddlehead ferns, cleaned, soaked, and removed of any brown papery coating
  4. 1/2 tablespoon capers
  5. Salt and pepper
  6. 1 tablespoon red wine vinegar
  7. 1 tablespoon cognac
  8. 2 tablespoons cold butter, cut into pieces
  9. 1/3 small red onion, thinly sliced

Directions

  1. First, blanch the fiddleheads: Bring a pot of water to a boil and drop in the fiddleheads, cooking them for 2 minutes, then straining them out and plunging the ferns into an ice bath.
  2. Heat a sauté pan with the oil; add the pecans and toast slightly in hot oil for 2-3 minutes, stirring to prevent burning. Add fiddleheads, capers, salt, and pepper, and sauté quickly over high heat. Carefully, add vinegar and cognac.
  3. Dot the cold butter pieces on top of the hot ingredients in the pan; swirl in until dissolved. Sprinkle in sliced onions and tomatoes, if desired, and add more salt and pepper (if necessary) to taste.

Serves 1.

Join The Conversation
lauren lauren 6 years
I love fiddlehead ferns although I have never made anything with them! I just might have to before the season is up!
Sweet Potato Cinnamon Roll Recipe
Fast and Easy One-Pan Meal Recipes
Vegetarian Dinner Plan For Weight Loss
How to Make Ghee in the Slow Cooker
From Our Partners
Latest Food
All the Latest From Ryan Reynolds