Fiddlehead Fern Salad

Ingredients

• Fiddlehead Ferns1/2 cup (50 g)
• Arugula3 leaf (6 g)
• Spinach1 cup (30 g)
• Olive Oil2 teaspoon (10 ml)
• Balsamic Vinegar1/2 tablespoon (7 g)
• Mustard1/2 tablespoon (7 g)

Instructions

1. 1

   Step 1

   Clean the fiddlehead ferns thoroughly under cold water. Cut off the ends.

2. 2

   Step 2

   Bring a pot of water to a boil. Blanch the fiddlehead ferns for about 2-3 minutes. Drain and immediately plunge them into ice water to stop the cooking process. Drain again.

3. 3

   Step 3

   Place the mixed salad greens in a bowl.

4. 4

   Step 4

   In a small bowl, mix together olive oil, balsamic vinegar, mustard, salt and pepper.

5. 5

   Step 5

   Add the blanched fiddlehead ferns to the salad greens. Drizzle the dressing over the salad and toss to combine.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fiddlehead Fern Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.