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Fiddlehead and Mushroom Salad with Pecan Vinaigrette
2 1/2 cup fresh or pickled fiddleheads or 2 +1/2 cups asparagus, cut into 1-inch pieces, tough ends discarded
1 1/2 cup sliced baby bella mushroom
2 Tbsp. fresh lemon juice
1 Tbsp. maple syrup
1/2 tsp. Dijon mustard
1/8 tsp. kosher salt
1/8 tsp. freshly ground black pepper
2 Tbsp. olive oil
2 Tbsp. finely chopped pecans
1/4 cup parmesan cheese, shaved
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Fiddlehead and Mushroom Salad with Pecan Vinaigrette

Fiddlehead and Mushroom Salad with Pecan Vinaigrette

Fiddlehead and Mushroom Salad with Pecan Vinaigrette
  • Servings:Serves 4
  • Prep Time:25 minutes
  • Cook Time:0 minutes
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