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Fiddlehead Salad

serves 2-4

Fiddleheads are immature ferns. When they first emerge in the spring, the are coiled like the head of a violin. They have a flavor and texture similar to asparagus.

Read more about this recipe in Denise Landis' Dinner for Eight.


4 cups fiddlehead ferns, trimmed
1/4 cup lemon olive oil
2 tablespoons Champagne vinegar
2 tablespoons chopped fresh dill
1 tablespoon finely chopped shallot
1 large or 2 small heads Boston lettuce, leaves separated
Salt and freshly ground black pepper
1/3 cup toasted chopped pecans


prep: 10 minutes
total: 20 minutes


large bowl


1. Place the ferns in a steamer with 1 inch of water beneath and steam until barely tender, about 5 minutes. Transfer to a bowl. While the fiddleheads are still warm, add the lemon olive oil, vinegar, dill and shallots. Mix well, cover and refrigerate.

2. Arrange the leaves of lettuce decoratively on a serving platter or on individual plates. Top with the marinated fiddleheads, drizzling a bit of marinade over the lettuce leaves. Season with salt and pepper to taste and sprinkle with chopped pecans.

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