Welcome to your next salad in this Virtual Vegan Potluck! I’m sure you mouth is now watering from all the appetizers, beverages, bread and previous salad posts! I know mine is!
Considering it’s early May, I wanted to give you a salad that contains a veggie that marks the beginning of the Spring season. Like the first robin on our front porch, Spring has officially arrived when fiddleheads arrive at our farmer’s markets and local supermarkets. For me, fiddleheads are a Springtime delicacy.
Fiddleheads are the furled fronds of a young ostrich fern. Using my daughter’s words here – “they are cool looking”, as “they very much resemble a little gnome’s violin”. Fiddleheads have a Spring-like and earthy flavour quite similar to asparagus, another one of my favourites. This veggie is so nutrient-rich, mostly with iron, fiber, and omega 3 and 6 fatty acids, you just gotta love them! They grow wild in my neck-of-the-woods, mostly along the banks of rivers and marshes.
I’m pretty big on raw foods, but this is one vegetable that should not be eaten raw. Traditionally, fiddleheads are boiled or steamed for 10-12 minutes. I wanted to try a different method, so I went with roasting. Roasting usually brings out the sweetness in vegetables, so it was worth a try. Roasting fiddleheads, I am happy to report, makes this unassuming vegetable a little more palatable for some fussy mouths (thinking of my 9 year-old here).
I hope you enjoy my Springtime Roasted Fiddlehead Salad! I tried to keep the recipe and ingredient list simple. If you are unable to find some fiddleheads, you can always substitute asparagus or broccoli in this recipe. But, if you really have the desire for fiddleheads, don’t wait too long. They are only around for a short period of time (unless you acquire frozen ones!). Without further ado, here is my recipe.
SPRINGTIME ROASTED FIDDLEHEAD SALAD
- 2 cups of fiddleheads
- 1/2 tablespoon melted coconut oil for roasting (or any other high smoke point oil)
- 1 large carrot, sliced thinly on a diagonal
- 1 celery stalk, sliced thinly on a diagonal
- 2 green onions, sliced thinly on a diagonal
- 1/2 red pepper, sliced
- 1/4 cup parsley, finely chopped
- 2 tablespoons cold-pressed extra-virgin olive oil
- 1 tablespoon lemon juice, fresh
- 1 garlic clove, minced
- sea salt and freshly ground pepper to taste
Preheat oven to 350 degrees Fahrenheit and prepare a roasting pan with parchment paper.
Wash fiddleheads thoroughly in cold water. Gently remove browned tips and brown flakes. Pat dry with a clean cloth. Toss gently in a large bowl with melted coconut oil and place on prepared pan. Be sure fiddleheads are spread out evenly on pan. Add a sprinkle of sea salt, if you wish. Roast fiddleheads for approximately 25 minutes, giving them a little flip halfway through roasting. Let cool.
In a small mixing bowl, mix together olive oil, lemon juice, and garlic. This is your salad’s dressing.
Prepare remaining vegetables and toss in a medium-sized serving bowl.
Once fiddleheads have cooled, add them to your serving bowl. Whip your dressing with a fork and pour the dressing over the vegetables in your serving bowl. Toss and serve.
Enjoy the rest of this fabulous potluck!