Warm Fiddlehead Salad
For the Salad:
- 1/2 lb. fresh fiddleheads
- 1/2 cup pistachios, toasted
- 1 tsp. Heinen’s Olive Oil
- 1 tsp. lemon zest
- 1 cup homemade croutons (recipe below)
- Heinen’s Caesar Blend Cheese
For the Dijon Vinaigrette:
- 1 clove garlic, finely minced
- 2 tbsp. Heinen’s Dijon Mustard
- 2 tbsp. lemon juice
- 1/2 cup Heinen’s Olive Oil
- pinch each of salt & pepper
For the Homemade Croutons:
- 4 tbsp. Heinen’s Olive Oil
- 1/2 tsp. garlic salt
- 2 cups crusty Italian bread, cut into 1/2-inch cubes
For the Salad and Dijon Vinaigrette
- Trim the brown ends of the fiddleheads. Bring a large pot of salted water to a boil. Blanch the fiddleheads in the boiling salted water for about one minute. You’ll notice that the water turns dark from the naturally occurring tannins of the fiddlehead. Take care not to overcook the fiddleheads so they’ll retain as much of their crisp texture as possible. Quickly drain the fiddleheads, and then plunge them immediately into a cold water bath to halt the cooking process. Drain well and set aside.
- Mix the garlic, mustard, lemon juice, salt & pepper in a small bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette has emulsified.
- Heat 1 teaspoon olive oil in a small sauté pan over medium heat. Add the fiddleheads and cook until heated through, about 2 minutes.
- Remove the fiddleheads from the heat, and while still hot, toss with the vinaigrette and lemon zest. Divide between two serving plates. Top with croutons and toasted pistachios. Sprinkle Caesar Blend Cheese on top. Serve while still warm.
For the Homemade Croutons
- Preheat the oven to 350ºF.
- Whisk the olive oil and garlic salt together. Toss with the bread cubes.
- Spread in a single layer on a baking sheet. Bake until golden brown and toasted, about 15 to 20 minutes.