Fiddlehead Salad

Spring Dinner

Spring dinner fiddlehead salad full of springtime delicacies like asparagus, radishes, wild mushrooms and fresh herbs, easy to make and fresh!

– ½ lb asparagus – 1 package fiddleheads – 6 radishes – 1 lb wild mushrooms – 2 scallions

– ½ cup kefir – ½ a lemon – 2 TBs dill + more fronds for topping – 2 TBs lemon balm + more whole leaves for topping

– Salt and pepper to taste – Edible nasturtium flowers optional

Rinse fiddleheads thoroughly under cold water. Remove any bits of brown papery coverings, and rinse repeatedly until fiddleheads are green and clean with no leftover brown bits.

Cut hard woody bottoms from asparagus stems.

Bring a large pot of water to a boil. Place fiddleheads in a steamer basket. Steam for 10 minutes, until tender to the bite. Cool immediately in a bowl with ice water, to preserve the vivid green colour.

While fiddleheads are cooking, sautée mushrooms in a pan with oil or butter.

Thinly slice radishes and scallions. Shave asparagus with a Y peeler, leaving the heads as they are.

Prepare dressing: in a jar, mix ½ cup kefir with the juice of ½ a lemon, 2 TBs each chopped dill and lemon balm and salt and pepper to taste. Close lid, and shake jar for 1 min for the dressing to mix well.

Drizzle with dressing, and top with additional dill and lemon balm. Decorate with edible nasturtium flowers, if desired.