Take a look around your local farmers market or health food store in early spring and you might find some strange looking, green quarter-sized, coiled vegetables known as fiddleheads. They’re named for their resemblance to the ornamental ends of fiddles and other stringed instruments.
But don’t blink. Because before you can say “fiddleheads” they’re gone! We heard that fiddleheads were in at Brantwood Farms, our favourite spot to buy fresh, local produce so we scooped some up and made this delicious Spring salad. If you can't find fiddleheads, you can substitute with asparagus.
Salmon & Fiddlehead Salad
Creamy Dill Dressing
1/2 cup (125 ml) sour cream
2 tablespoons (30 ml) cider or white wine vinegar
1 tablespoon (15 ml) chopped fresh dill
2 teaspoons (10 ml) whole-grain mustard
1/2 clove garlic, finely chopped
Salt and pepper
2 cups (500 ml) fingerling or baby potatoes
4 cups (1 litre) fiddleheads, cleaned (or asparagus when fiddleheads are out of season)
2-3 cups leafy romaine lettuce or your favourite greens, roughly torn (optional)
2 tablespoons (30 ml) hazelnut, olive or avocado oil
1/2 lb (225 g) smoked salmon*, thinly sliced
Lime wedges, to taste
Creamy Dill Dressing
1. In a bowl, combine all the ingredients with a whisk. Season with salt and pepper. Refrigerate.
2. In a large pot of salted water, cook the potatoes until tender. Cool the potatoes in ice water. Drain. Cut into quarters or halves. Set aside.
3. In two pots, bring salted water to a boil. Cook the fiddleheads in one of them for 2 to 3 minutes. Remove and plunge into the second pot for 2 minutes. Cool into ice water. Drain. Set aside.
4. In a bowl, combine the potatoes and fiddleheads with the oil. Toss in as much romaine as desired. Season with salt and pepper. Divide among four plates.
Garnish with smoked salmon rosettes. Drizzle with creamy dill dressing and serve with lime wedges.
*Can also use poached salmon fillets
For 1 serving
Total Fat 14 g
Saturated Fat 4 g
Sodium (salt) 420 mg
Carbohydrates 22 g
Fibre 5 g
Protein 19 g