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Page 362
Spring Fiddlehead Fern Salad
1 pound fiddlehead ferns
2 to 3 tablespoons olive oil
0362-001 cup dry coconut½ onion, sliced
1 tablespoon sesame seedsSalt and pepper, to taste
0362-002 cup balsamic vinegar

Boil 3 quarts of water, add fiddleheads, and cook for 15 minutes. Strain and place in bowl.
Toast dry coconut along with sesame seeds in dry pan until coconut begins to turn brown, being careful not to burn it.
Add to the cooked fiddleheads along with the rest of the ingredients. Mix well and serve.
Serves 4.
Wilted Spinach Salad
0362-003 cup walnuts, halved
1 clove garlic, minced
1 pound spinach3 tablespoons balsamic vinegar
1 small red onion, thinly sliced6 ounces feta cheese
3 tablespoons currants (optional)4 tablespoons olive oil

Roast walnuts in a 350 degree Fahrenheit oven for 5 to 7 minutes or until they smell toasty. Set them aside to cool.
Wash spinach well and remove stems. Cut large leaves in half (the small ones can be left whole). Put the spinach in a big bowl and toss it with the onion, currants (optional), roasted walnuts, garlic, and vinegar. Break up the cheese and crumble over the spinach.
Heat the olive oil in a skillet until it is very hot. Immediately pour over the salad, turning the leaves so that the hot oil coats and wilts as many leaves as possible. Serve immediately.
Serves 4.

 
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