Fiddlehead Salad

Fiddlehead Salad
  • 4 servings
  • 0:15 Preparation
  • 0:12 Cooking
  • 0:27 Total Time


Add all
  • 1 cup
    (250 mL)

    green peas, fresh or frozen

  • 12

    asparagus, cut into bite-size pieces

  • 3 cups
    (750 mL)


  • 3 Tbsp.
    (45 mL)

    olive oil

  • 2 Tbsp.
    (30 mL)

    lemon juice

  • 1/4 tsp.
    (1 mL)


  • 1/4 cup
    (60 mL)

    packed fresh mint, chopped

  • 1/4 cup
    (60 mL)

    crumbled chèvre cheese

  • salt and grindings of pepper to taste


In a large pot of boiling salted water, blanch peas until tender, 1 - 4 minutes. Using a skimmer, transfer to a large bowl of ice water.

In the pot, blanch asparagus until tender-crisp, about 3 minutes. Using a skimmer, transfer them to the same bowl as the peas.

In the pot, blanch fiddleheads for 5 minutes. Using a skimmer, add them to the bowl of peas and asparagus.

Drain vegetables and pat them dry with paper towels. Cut asparagus in two.

In a large salad bowl, whisk oil, lemon juice and sugar together. Season with salt and pepper and whisk in mint.

Add vegetables and toss with dressing.

Just before serving, sprinkle with crumbled chèvre.

Source: Coup de Pouce