Fiddleheads, or the furled fronds of a young fern, might be one of the most alluring of vegetables, available only fleetingly every spring. The taste is strong and distinctive—some say it’s like a cross between asparagus and spinach, others that it’s more like grass or nuts. Most say that the fiddlehead tastes like springtime. See for yourself by trying one of the following recipes, or another that you come across, but for proper levels of enchantedness, be sure to clean and cook your fiddleheads— boil them for at least fifteen minutes before sautéing or otherwise preparing them.
FIDDLEHEAD EDAMAME SALAD WITH ORANGE AND HAZELNUTS
Add some protein to make a meal of this hearty salad. The oranges, cheese, and hazelnuts help balance the fiddleheads’ unique, fairy-friendly flavor.
FIDDLEHEAD EDAMAME SALAD WITH ORANGE AND HAZELNUTS
(serves 4)
¾ lb. fiddleheads
1 cup edamame, cooked and shelled
2 oranges
¾ cup toasted hazelnuts
¼ cup crumbled feta or goat cheese
3 tablespoons extra virgin olive oil
Salt and pepper, to taste
Trim the fiddlehead ferns, discarding any brown ends and mushy parts. Rinse and cook in lightly salted boiling water for about 15 minutes. Drain, mix with edamame, and set aside.
Combine juice of half an orange and the olive oil in a small bowl, whisk together, and season with salt and pepper to taste. Reserve.
Peel and slice the other orange, removing the white pit and the inner segments, and set aside. Coarsely chop the hazelnuts.
Toss fiddleheads and edamame with orange juice dressing just before serving. Place on a serving dish and top with orange slices, toasted hazelnuts, and feta cheese.
SAUTÉED FIDDLEHEADS WITH TOASTED BREADCRUMBS
The toasted bread crumbs add crunchiness and lemon adds a freshness to this simple yet delectable springtime side dish.
SAUTÉED FIDDLEHEADS WITH TOASTED BREADCRUMBS
(serves 4)
1 lb. fiddleheads
2 garlic cloves
3 tablespoons extra-virgin olive oil
¾ cup panko breadcrumbs
¼ cup plus 1 tablespoon chopped parsley
Zest of 1 lemon
Salt and pepper, to taste
Trim the fiddlehead ferns, discarding any brown ends and mushy parts. Rinse and cook in lightly salted boiling water for about 15 minutes. Drain and keep aside.
Prepare the breadcrumbs: Heat 1 tablespoon olive oil in a skillet, add breadcrumbs, and cook for about 3 to 4 minutes until lightly golden brown, stirring constantly. Add 1 garlic clove, minced, and cook for an additional minute. Take off the heat and season with ¼ cup parsley and lemon zest. Stir and set aside.
Peel and slice the other garlic clove. In a large frying pan,
heat 2 tablespoons olive oil over medium-high heat, add garlic, and sauté until fragrant, about 1 minute. Add blanched fiddleheads, season with salt and pepper, and cook until they start to brown on the edges, about 5 minutes.
Place fiddleheads on a serving dish, top with seasoned bread crumbs, and sprinkle with 1 tablespoon of chopped parsley.
Serve immediately.
FLATBREAD WITH KALE PESTO, GREEN PEAS, AND FIDDLEHEADS
This recipe calls for lavash bread, but you can also use pizza dough or focaccia. Regular lemons are fine too. The many flavors here can temper the wild taste of fern for those less enamored.
FLATBREAD WITH KALE PESTO, GREEN PEAS, AND FIDDLEHEADS
(serves 4)
1 sheet lavash bread, 16 x 10 in. 15 to 20 fiddleheads
1 cup fresh green peas
1 leek
2 garlic cloves
3 tablespoons extra-virgin olive oil For the kale pesto
2 cups baby kale leaves, chopped 2 cups kale leaves, chopped
¼ cup sunflower seeds
¼ cup cashews
1 Meyer lemon, juice and zest ½ teaspoon chili pepper
½ cup chopped parsley Salt and pepper, to taste
¾ cup kale pesto 2 garlic cloves
3 tablespoons olive oil Juice of 1 lemon
Salt and pepper, to taste
Preheat oven to 400°F.
Prepare the pesto: In a food processor, add sunflower seeds and cashews and process for about 30 seconds on high, until broken into crumbs. Add the rest of the ingredients and blend until combined. Adjust seasoning if needed.
Trim the fiddlehead ferns, discarding any brown ends and mushy parts, rinse and cook in lightly salted boiling water for about 15 minutes. Drain and keep aside.
Thinly slice the leek, removing the dark green leaf and the root end. Peel and slice garlic. Heat olive oil in a large skillet, add chili pepper, garlic, and leek, and cook for 2 to 3 minutes. Add fiddleheads and green peas, and season with salt and pepper. Stir and cook for 5 minutes. Add half the parsley and the juice of the Meyer lemon, and cook on high heat until it’s evaporated. Turn off the heat and set aside.
Place lavash bread on a baking sheet lined with parchment paper. Bake for 3 minutes, turn over, and then spread it with pesto and top with the fiddlehead-peas mixture. Sprinkle with zest of the Meyer lemon and the remaining parsley, and bake for another 5 to 6 minutes until the edges of the flatbread are nicely browned.
Serve immediately.
