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RECIPE FOR HOT FIDDLEHEAD SALAD
Title:Hot Fiddlehead Salad
Category:Salads
Sub-Category:Vegetable Salad
Hot Fiddlehead Salad

Fiddleheads or fiddlenecks refer to young fern fronds, still curled in the fetal position, cut from any number of edible ferns, such as the ostrich, hay-scented, cinnamon or evergreen.

4 cups fiddlehead ferns, rinsed
4 thick strips bacon
2 tablespoons olive oil
2 tablespoons lemon juice
Salt, to taste
Pepper, to taste

Blanch ferns in boiling salted water to cover for about 4 minutes. Drain them well. Fry bacon strips in a wok or large skillet. Remove them when crisp and drain on paper towels. Pour off all but 1 tablespoon of the bacon fat and add olive oil. Add ferns and stir over high heat until they are coated with oil. Pour into a serving dish, sprinkle with lemon juice and seasonings, and crumble bacon over the top.

Serves 4 to 6.



 

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