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Fiddlehead and Mushroom Salad with Pecan Vinaigrette

Fiddlehead and Mushroom Salad with Pecan Vinaigrette

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 25 minutes

Cook Time: 0 minutes

Ingredients: Add ingredients to List

2 1/2 cup fresh or pickled fiddlehead or 2 1/2 cups asparagus cut into 1-inch pieces, tough ends discarded
1 1/2 cup sliced baby bella mushroom
2 tablespoon Fresh lemon juice
1 tablespoon maple syrup
1/2 teaspoon dijon mustard
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoon Olive oil
2 tablespoon finely chopped pecans
1/4 cup Parmesan cheese, shaved

directions:

1. Prepare fresh fiddleheads. Bring a large pot of water to a boil over high heat. Have ready a bowl of ice water. To clean and rid the fiddleheads of their scales, rub them between your hands; the scales should rub off. Snip off the excess tail and rinse well, making sure the brown scaly layer is off. Add fiddleheads to the boiling water. Cook until they are crisp-tender, about 5 to 7 minutes. Drain in a colander, then immediately add to the bowl of ice water to stop cooking. Transfer to a medium bowl.?If using pickled asparagus, follow preparation instructions on the can. If using asparagus, cook for 4 minutes.
2. Add mushrooms and radicchio to bowl and toss to mix.
3. In a small bowl, whisk together lemon juice, maple syrup, mustard, salt, and pepper. Whisk in the oil until emulsified. Alternatively, combine these ingredients in a jar with a tight-fitting lid and shake until well mixed.
4. Toast the pecans in a small saucepan over medium heat. Watch carefully ? as soon as they begin to brown and smell toasted, about 2 minutes, remove from heat. Add to the dressing and mix well. Pour dressing over the fiddleheads and toss well. Sprinkle with Parmesan and serve.
By Sally Sampson
Source: Hannaford fresh Magazine, May - June 2011

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Quantity Ingredients  
2 1/2 cup fresh or pickled fiddlehead or 2 1/2 cup  
1 1/2 cup sliced baby bella mushroom  
2 tablespoon Fresh lemon juice  
1 tablespoon maple syrup  
1/2 teaspoon dijon mustard  
1/8 teaspoon kosher salt  
1/8 teaspoon black pepper  
2 tablespoon Olive oil  
2 tablespoon finely chopped pecans  
1/4 cup Parmesan cheese, shaved  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 160 kcal (8%)
Calories from Fat 108 kcal (0%)
Total Fat 12 g (18%)
Saturated Fat n/a
Cholesterol 5 mg (1%)
Sodium 190 mg (7%)
Total Carbohydrates 11 g (3%)
Dietary Fiber 3 g (12%)
Protein 7 g (11%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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