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Salad
6 - 8 servings
1 hour 45 minutes
25 minutes
Chef Miki Hackney
1 lb. Melissa’s Fiddlehead Ferns
1 tbsp kosher salt
Ice water bath of 2 cups ice cubes with 4 cups cold water
4-6 ounces prepared Korean Seaweed Salad
1 Roma Tomato, seeded and small diced
1 tbsp sesame oil
1 ½ tbsp soy sauce
1 clove garlic, well minced
Pinch kosher salt
In a small bowl, combine all dressing ingredients and set aside.
Set 4 quarts of water to boil. In the meantime, clean fiddleheads by working in small batches. Rub fiddleheads between palms of your hands, removing any brown scales, then transfer to a large bowl or colander. Wash fiddleheads in several changes of cold water; drain. Trim off ¼ inch of ends. Cut any stem beyond coil to approximate 1 inch pieces.
Transfer cleaned and trimmed fiddleheads to the boiling water. Add salt, and boil until coils are tender but not mushy, about 12-14 minutes. Set up water bath. Drain and halt cooking by placing fiddleheads in ice water bath until cool. Drain well.
In a large mixing bowl, combine all salad ingredients but fiddleheads. Add dressing and fiddleheads, carefully combining without breaking coils. Cover and refrigerate allowing flavors to marry, about 1 hour.
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