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

Warm Fiddlehead Salad With Cognac Vinaigrette

Warm Fiddlehead Salad With Cognac Vinaigrette

Adapted from Jiri Krejcir, The White Peach, Gaylordsville, CT

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

Ingredients

  1. 1 tablespoon vegetable oil
    3 tablespoons pecans
    1/3 pound fiddlehead ferns, cleaned, soaked, and removed of any brown papery coating
    1/2 tablespoon capers
    Salt and pepper
    1 tablespoon red wine vinegar
    1 tablespoon cognac
    2 tablespoons cold butter, cut into pieces
    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.

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