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Spring Fiddlehead Fern Salad |
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| 2 to 3 tablespoons olive oil | cup dry coconut | ½ onion, sliced | 1 tablespoon sesame seeds | Salt and pepper, to taste | cup balsamic vinegar | |
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Boil 3 quarts of water, add fiddleheads, and cook for 15 minutes. Strain and place in bowl. |
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Toast dry coconut along with sesame seeds in dry pan until coconut begins to turn brown, being careful not to burn it. |
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Add to the cooked fiddleheads along with the rest of the ingredients. Mix well and serve. |
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cup walnuts, halved |
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| 1 clove garlic, minced | 1 pound spinach | 3 tablespoons balsamic vinegar | 1 small red onion, thinly sliced | 6 ounces feta cheese | 3 tablespoons currants (optional) | 4 tablespoons olive oil |
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Roast walnuts in a 350 degree Fahrenheit oven for 5 to 7 minutes or until they smell toasty. Set them aside to cool. |
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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. |
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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. |
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