- 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
- 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.
- 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.
- 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.
- Vegetables, Salads
- North American