Fiddlehead Spring Salad2012-12-02
- Serves: 6
- Prep Time: 10m
- Cook Time: 3m
- Ready In: 13m
A great, simple salad perfect for spring using fiddleheads which are only in season for a short time.
- 2 Pounds Fiddleheads
- 1 Can Hearts of Palm
- 1 Can Artichoke Hearts
- 1 Can Colossal Black Olives
- 1 Red Pepper
- Vinaigrette or Dressing
Wash and clean the fiddleheads, removing the ends. Blanch in boiling water for 3 minutes. Drain the fiddleheads and shock them in cold water.
Drain all canned items. Slice the hearts of palm into half inch rounds. Cut the artichoke hearts in half or quarters, and the black olives in half. Slice the red pepper. Add the cooked fiddleheads.
Toss with your favorite vinaigrette or dressing and serve. *If you can't find fiddleheads, you can substitute asparagus instead.