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Grilled Fiddlehead Potato Salad https://www.metro.ca/userfiles/image/recipes/salade-pommes de-terre-et-tetes-violon-grillees-11766.jpg PT05M PT20M PT25M
In a large pot of boiling, salted water, cook fiddleheads for 10 minutes.Drain and set aside.Add fiddleheads to a lightly oiled grill pan or vegetable basket on the barbecue, grilling on medium heat for about 6-8 minutes, taking care not to burn them.Assemble salad by plating sliced eggs, roasted potatoes, cooked pancetta and fiddleheads.In a small bowl, mix olive oil, red wine vinegar and Dijon mustard, and pour over plated salad.Sprinkle with sea salt, freshly ground pepper and parsley.Source: @Listen2Lena
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1 package ForageGirl fiddleheads 10-12 new potatoes, halves and oven roasted 4 eggs, boiled and sliced 1/4 cup (65 ml) cooked pancetta, diced 1/4 cup (65 ml) olive oil 2 tablespoons (30 ml) red wine vinegar 1 teaspoon (5 ml) Dijon mustard sea salt and freshly ground pepper, to taste 2 tablespoons (30 ml) chopped parsley, for garnish
Grilled Fiddlehead Potato Salad

Grilled Fiddlehead Potato Salad

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4
Main course
0:05
Preparation
0:20
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 package
    ForageGirl fiddleheads
  • 10-12
    new potatoes, halves and oven roasted
  • 4
    eggs, boiled and sliced
  • 1/4 cup
    (65 ml)
    cooked pancetta, diced
  • 1/4 cup
    (65 ml)
    olive oil
  • 2 tablespoons
    (30 ml)
    red wine vinegar
  • 1 teaspoon
    (5 ml)
    Dijon mustard

  • sea salt and freshly ground pepper, to taste
  • 2 tablespoons
    (30 ml)
    chopped parsley, for garnish
Imprimer ma sélection

Preparation

In a large pot of boiling, salted water, cook fiddleheads for 10 minutes.

Drain and set aside.

Add fiddleheads to a lightly oiled grill pan or vegetable basket on the barbecue, grilling on medium heat for about 6-8 minutes, taking care not to burn them.

Assemble salad by plating sliced eggs, roasted potatoes, cooked pancetta and fiddleheads.

In a small bowl, mix olive oil, red wine vinegar and Dijon mustard, and pour over plated salad.

Sprinkle with sea salt, freshly ground pepper and parsley.

Source: @Listen2Lena

Source : Metro

Legal Notice

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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