hot fiddlehead salad
Hot Fiddlehead Salad Fiddleheads or fiddlenecks refer to young fern fronds, still curled in the fetal position, cut from any number of edible ferns, such as the ostrich, hay-scente...
Ingredients
- 4cupfiddlehead ferns, rinsed
- 4thick strips bacon
- 2tablespoonolive oil
- 2tablespoonlemon juice
Directions
- 1
Hot Fiddlehead Salad Fiddleheads or fiddlenecks refer to young fern fronds, still curled in the fetal position, cut from any number of edibl
- 2
4 cups fiddlehead ferns, rinsed 4 thick strips bacon 2 tablespoons olive oil 2 tablespoons lemon juice Salt, to taste Pepper, to taste Blanc
- 3
Drain them well
- 4
Fry bacon strips in a wok or large skillet
- 5
Remove them when crisp and drain on paper towels
- 6
Pour off all but 1 tablespoon of the bacon fat and add olive oil
- 7
Add ferns and stir over high heat until they are coated with oil
- 8
Pour into a serving dish, sprinkle with lemon juice and seasonings, and crumble bacon over the top