Emma Alter
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I'm always looking for new ways to use fiddleheads and I came across this recipe using edamame. As it happens, I just made a visit last week to a Japanese store in Toronto that sells everything from gorgeous tea sets to pocky. I always go there for my soy sauce and there's always some esoteric or amusing item to pick up and try. This time, I bought some frozen shelled green soy beans called edamame , thinking I would make a spread or dip out of them.
This recipe is so simple, but uses an unusual pairing. It not only tastes great, but it makes a really beautiful looking dish, the two greens are so vibrant together. I really wasn't sure what my husband would think of it, but he loved it, and I'll definitely make it again. It would be a great addition to a spring buffet, with some steamed asparagus and dips and other spring salads.
Fiddlehead Fern And Edamame Salad
1 cup fiddlehead ferns, trimmed and cleaned well
3/4 cup frozen edamame
1/4 cup feta cheese, crumbled
2 1/2 tbsp lemon juice
5 tbsp extra virgin olive oil
1 tsp sea salt
Freshly ground black pepper and sea salt to taste
- In a bowl, whisk together lemon juice, olive oil, sea salt and pepper. Set aside.
- Bring about 6 cups of water to a boil. Add the edamame, cook for about 10 minutes, then add the fiddlehead ferns. Continue to cook for about 2 to 3 minutes. Rinse with cold running water. Drain well.
- Pour the lemon juice dressing over the vegetables and toss to coat. To serve, top the salad with some feta cheese, some freshly ground black pepper and sprinkle some sea salt.
Adapted from the website Seasaltwithfood.
Difficulty Level: Easy
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