After a long winter, we are so happy to leave dried beans and root veggies behind and move on to the flavors of spring: tangy rhubarb, earthy fiddleheads, the abundant chives that are just begging to be divided. We’ve got a porch full of plants, a forgotten fig tree that’s stretching towards the cellar window (weekend project: bring up the fig!), and blossoms that promise a season of fruit. The garden calls! Happy Spring!
The days are warmer, the rhubarb is taller, and it’s with much regret that we say goodbye to fiddlehead season. We ate the last of our cache in this salad, and when we went back to our source, the sign had been taken down and the cooler was gone. We’re on to asparagus around here, and pea shoots and mint and a whole lot of chives. If you can still find them, fiddleheads are awfully tasty in the following salad–their texture was especially nice with the creaminess of the avocado and the pop of sesame seeds.
Fiddlehead Avocado Salad1 pound fiddleheads, rinsed and trimmed
2 avocados, peeled and cut into 1-inch cubes
1 tablespoon sesame seeds 2 tablespoons canola oil 1 tablespoon rice vinegar 1 teaspoon toasted sesame oil 1/2 teaspoon coarse sea salt *
Bring a large pot of salted water to the boil and blanch fiddleheads for 1 minute. Drain and run under cold water to stop cooking. Pat dry with a clean dish towel. In a large bowl, combine fiddleheads, avocados and sesame seeds. In a small bowl, whisk together canola oil, rice vinegar, and toasted sesame oil. Pour over the fiddlehead and avocado mixture and gently toss. Sprinkle with sea salt and serve at room temperature or slightly chilled.