Saturday, May 28, 2011

Fiddlehead Arugula Salad

After 3 warm, humid days it is cold and overcast again today. Nevertheless, it is a holiday weekend and many people went to open their camps located on lakes and the ocean, and the farmers market was quite empty today. I snagged some fiddle heads and they became part of  lunch. Fiddleheads are native to New England, and abundant in early spring. They have a light crunchy bite and nutty flavor, and taste similar to green asparagus. 

Fiddlehead arugula salad: (2 portions)
  • 1 cup of fiddleheads, cleaned, and boiled in hot salted water for 12min.
  • 1/2 TB olive oil
  • 1 garlic cloves, minced
  • salt, pepper
  • 1/4 cup white wine
  • balsamic vinaigrette
  • 1 cup arugula salad
  • blue cheese crumbs
Heat the olive oil on medium and add the cooked fiddle heads. Saute for about 1 min, and add the garlic, saute for another min. Now add the white wine and salt and pepper and saute for another 2-3min. The fiddleheads should be slightly cooked but still crunchy, and the wine mostly cooked off. 

Prepare a plate with arugula, some of the sauted fiddleheads, drizzle with balsamic vinaigrette and top with goat cheese or blue cheese crumbles. 

Note: The prepared fiddleheads can be stored in the fridge for a few days, and add to sandwiches and wraps. 

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