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Fiddlehead Salad https://www.metro.ca/userfiles/image/recipes/Salade-crosses-fougere-7037.jpg PT15M PT12M PT27M
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.
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1 cup (250 mL) green peas, fresh or frozen 12 asparagus, cut into bite-size pieces 3 cups (750 mL) fiddleheads 3 Tbsp. (45 mL) olive oil 2 Tbsp. (30 mL) lemon juice 1/4 tsp. (1 mL) sugar 1/4 cup (60 mL) packed fresh mint, chopped 1/4 cup (60 mL) crumbled chèvre cheese
Fiddlehead Salad

Fiddlehead Salad

Rate this recipe
3 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:12
COOKING
0:27
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    green peas, fresh or frozen
  • 12
    asparagus, cut into bite-size pieces
  • 3 cups
    (750 mL)
    fiddleheads
  • 3 Tbsp.
    (45 mL)
    olive oil
  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 1/4 tsp.
    (1 mL)
    sugar
  • 1/4 cup
    (60 mL)
    packed fresh mint, chopped
  • 1/4 cup
    (60 mL)
    crumbled chèvre cheese
Imprimer ma sélection

Preparation

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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