Saturday, May 25, 2013

Fiddlehead fern and goat cheese salad

It's fiddlehead fern season! The curlycue tips of Ostrich ferns—picked just when just beginning to unfurl—taste like a cross between asparagus, string beans and artichokes. And they're delicious! Here's how to cook them: Boil them for about 7-10 minutes in salted water. Shock them in ice water and dry them in a paper towel. Serve them the same way you would asparagus; topped with a vinaigrette,  lemon butter, or Hollandaise sauce. Sometimes I sauté them with minced shallots and butter, then and add a squeeze of lemon. Here I also tumbled in a few little nobs of goat cheese and come colorful pansies. 

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