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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
1 Vote
  • Gluten-free
4
Fiddlehead Salad
0:15
Preparation
0:12
COOKING
0:27
TOTAL TIME

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Ingredients

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  • 1 cup
    (250 mL)
    green peas, fresh or frozen
  • 12
    asparagus, cut into bite-size pieces
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    ASPARAGUS

    ASPARAGUS

    $3.49 /lb

    PRODUCT OF MEXICO, No. 1 GRADE


  • 3 cups
    (750 mL)
    fiddleheads
  • 3 Tbsp.
    (45 mL)
    olive oil
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    SAVE $5.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    lemon juice
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    BLUEBERRIES PINT PRODUCT OF CHILE OR PERU, No. 1 GRADE LEMONS 2 lb PRODUCT OF SPAIN OR TURKEY

    BLUEBERRIES PINT PRODUCT OF CHILE OR PERU, No. 1 GRADE LEMONS 2 lb PRODUCT OF SPAIN OR TURKEY

    $3.99 ea.


  • 1/4 tsp.
    (1 mL)
    sugar
  • 1/4 cup
    (60 mL)
    packed fresh mint, chopped
  • 1/4 cup
    (60 mL)
    crumbled chèvre cheese
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    Flyer Deal  (1)
    PARMIGIANO REGGIANO CHEESE

    PARMIGIANO REGGIANO CHEESE

    $12.89 /lb

    DELI CUT, 2.84/100 g


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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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