Fiddlehead Fern Salad

Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes


  • 1 pint fresh fiddlehead ferns
  • spring mix lettuce
  • 1 large orange, cut into chunks
  • handful of toasted almonds, roughly chopped
  • parmesan reggiano

for the dressing-

  • 1 medium shallot, finely minced
  • 1/3 cup balsamic vinegar
  • 1 tsp fresh thyme, chopped
  • 3/4 cup extra virgin olive oil
  • salt and pepper to taste


  1. Bring a pot of generously salted water to a boil.  Trim the stem off of the fiddleheads and wash thoroughly, gently rubbing them between your fingers.  Drain well.  Blanch fiddleheads until tender, about 5 minutes.  Pour into a strainer and run under ice cold water to halt the cooking.  Drain again and chill until ready to serve.
  2. To make the dressing, combine the first four ingredients in a blender and pulse several times.  Slowly pour in the olive oil while on low speed.  Taste and adjust seasoning.
  3. Toss the lettuce, orange, almonds, and fiddleheads in a large bowl.  Top with parmesan and toss with dressing.