Fiddlehead Salad with Sesame Vinaigrette
Bold Asian Flavours Dress Up a Favourite Seasonal Vegetable
May 3, 2009
Fiddleheads are one of the first local vegetables to appear in markets in northeast regions of North America. Long before farmers’ crops are ready for the first harvest, fiddleheads are appearing along riverbanks and in damp areas. They are a welcome treat after a long winter of imported and greenhouse grown produce.
What are Fiddleheads?
Fiddleheads are harvested from the ostrich fern. Named for their resemblance to the top portion of a fiddle, they are the young coiled fern shoots that measure about 1” (2.5 cm) in diameter. Fiddleheads are very popular and abundant in New England, Quebec, Ontario and Canada’s Maritime Provinces and can usually be purchased at supermarkets and farmer’s markets in early spring. Fiddleheads need to be boiled before eating to soften them and to remove any bitterness. Unfortunately, in the 1990’s fiddleheads were associated with food-borne illness so boiling them is a necessary precaution. After boiling, they can be stir-fried, pickled, dressed with a sauce or vinaigrette or served simply with butter. They can also be frozen for a taste of spring throughout the year. Fiddlehead season is very brief, usually from late April to late May so enjoy this seasonal delicacy while they’re available. (Source: University of Maine http://www.umext.maine.edu/onlinepubs/htmpubs/4198.htm)
This vinaigrette is also delicious with steamed asparagus and snow peas.
Fiddlehead Salad with Sesame Vinaigrette
Makes 4 servings
- 4 cups of fiddleheads, cleaned and trimmed of any brown parts
- Large bowl of ice water
- 1-1/2 teaspoons toasted sesame seeds
- 3 large green onions (scallions) cut into thin slices, white parts only – reserve some chopped green ends for garnish
Vinaigrette:
- 2 teaspoons rice vinegar
- 3 Tablespoons peanut oil or other neutral oil such as canola or safflower (avoid using peanut oil if there is a concern about peanut allergies)
- ½ teaspoon Asian sesame oil
- 1 Tablespoon dark sodium-reduced soy sauce
- ¼ teaspoon red pepper flakes (or more, to taste)
- 1 teaspoon sugar
- 1 clove garlic, very finely minced
Directions:
- Prepare a large bowl of ice water and set aside.
- Fill a saucepan with enough water to just cover 4 cups of fiddleheads and bring to a boil. Add fiddleheads and cook until just tender, about 5 minutes. Drain fiddleheads and plunge immediately into the ice water to stop cooking. Drain again and place on a dishtowel or paper towel to dry thoroughly.
- In a small bowl, prepare vinaigrette. Add rice vinegar, peanut oil, sesame oil, soy sauce, red pepper flakes, sugar and garlic and whisk until well combined.
- Place cooked fiddleheads and green onion slices in a bowl and toss with vinaigrette until dressing evenly coats the fiddleheads. Place salads on a plate and garnish with toasted sesame seeds and a sprinkling of green onion slices.
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