Friday, April 13, 2012
Fiddlehead & Edamame Salad with Feta
8oz (250g) Fresh Fiddleheads, stem end trimmed
1 1/2 cups (375ml) shelled edamame (fresh or frozen and defrosted)
1 tbsp (15ml) lemon juice
3 tbsp (45ml) extra virgin olive oil
Pinch of sugar
Salt and freshly ground pepper
1/4 cup (50ml) feta cheese, finely crumbled
Fleur de sel for sprinkling
1.) Bring a pot of salted water to a boil over high heat. Add the Fiddleheads, cook for about 3 minutes or until tender-crisp, remove from pot with a slotted spoon and plunge into ice water to stop them from cooking further. Return water to a boil, add edamame and cook for 1 minute or until bright green, then drain and refresh in ice water. Place Fiddleheads and edamame in a strainer and drain well.
2.) Combine lemon juice and olive oil in a bowl, whisk together and season with sugar, salt and pepper to taste. Reserve.
3.) Toss Fiddleheads and edamame with lemon just dressing just before serving. Place on serving dish and sprinkle with feta cheese and fleur de sel.