Fiddlehead Salad

Fiddleheads are one of those fleeting spring ingredients that foragers and farmers market regulars wait all year for. This salad keeps things simple and lets their grassy, asparagus-like flavor take center stage.

Frozen fiddleheads get thawed and tossed in a marinade of white wine vinegar, Worcestershire sauce, and a couple drops of hot sauce. That vinegar bath does double duty: it seasons the fiddleheads and firms up their texture over 4 to 8 hours in the fridge.

The olive oil and sliced green onions go in right before serving, not during the marinade. Adding oil too early would coat the fiddleheads and block the vinegar from penetrating. This way you get fully marinated greens with a slick of fruity olive oil on top that keeps them from tasting too sharp.

Pro Tips

• If using fresh fiddleheads instead of frozen, boil them for 10 to 15 minutes first. Raw fiddleheads can cause stomach upset and should always be cooked before eating
• The longer you marinate, the tangier the result. Four hours is the minimum, but overnight is even better
• Use a good quality olive oil since it’s not cooked and its flavor comes through clearly
• Drain any excess marinade before adding the oil and onions so the salad isn’t swimming in liquid

Variations

• Add thinly sliced radishes for peppery crunch and a pop of color
• Swap white wine vinegar for sherry vinegar for a warmer, nuttier acid note
• Toss in blanched asparagus spears alongside the fiddleheads when they’re out of season